Crab and Vegetable Soup with Garlic Croutons

Sweet, briny crab and a medley of colorful vegetables come together in this comforting take on classic Maryland crab soup. Simmered in the Alpine Outdoor Collection Round Dutch Oven, the tomato and beef-based broth develop rich flavor that is accented by the freshness of the crab and touch of bright lemon juice. Crispy garlic butter croutons toast alongside the soup on the grill, and add a satisfying crunch and extra layer of flavor.

Crab and Vegetable Soup:

Vegetable oil

1 large yellow onion, diced

2-3 medium carrots, sliced

2-3 medium stalks celery, diced

2 tablespoons seafood seasoning, such as Old Bay

1 cup frozen lima beans

1 cup frozen peas

1 cup frozen corn

1 cup frozen green beans

1 28-ounce can diced tomatoes

2 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 pound lump crab meat

Kosher salt

Freshly ground black pepper

Garlic Butter Croutons:

2 cups sourdough bread cubes

2 large garlic cloves, finely minced or pressed

1 tablespoon unsalted butter, melted

1 tablespoon extra virgin olive oil

Kosher salt

Freshly ground black pepper

For the soup:

Preheat a grill on medium heat (about 350°F) with the lid closed.

When the grill is hot, place the Alpine Outdoor Collection Round Dutch Oven on the grill grates. Heat the pan with the lid closed for about 5 minutes.

Pour enough oil into the Dutch Oven to generously cover the bottom of the pan. When the oil is hot, add the onion, carrot and celery to the pot and cook, stirring occasionally, until the onion is softened and just starting to brown, about 10 minutes. Add the seafood seasoning, and cook until fragrant, about 1 minute, stirring constantly to avoid scorching the spice.

Add the lima beans, peas, corn and green beans and stir to combine. Add the tomatoes, beef stock, Worcestershire and lemon juice and stir to combine. Cover the pot with the lid and simmer for about 15 minutes. Remove the lid and add the crab to the pot, stirring gently to combine. Cover the pot again and simmer until crab is warmed through, about 5 minutes longer. Season to taste with salt and pepper.

For the croutons:

While the soup simmers, make the croutons. Place bread cubes and garlic in a small mixing bowl and toss until garlic is evenly distributed. Drizzle the melted butter and olive oil over the bread and toss until all the butter and oil is absorbed by the bread.

Place the Alpine Outdoor Collection Skillet on the grill grates next to the Round Dutch Oven. Heat the pan for about 5 minutes.

Add the bread to the pan and spread out in an even layer. Toast the bread, stirring often, until browned and crispy all over, about 5-10 minutes.

Ladle soup into bowls and garnish with the croutons.