Ingredients
2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained2 cups water1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)2 cups cubed peeled rutabaga2 cups chopped cabbage1 medium onion, finely chopped1 medium carrot, sliced1/2 cup frozen corn, thawed1/2 cup frozen lima beans, thawed1/2 cup frozen peas, thawed1/2 cup cut fresh green beans (1-inch pieces)4 teaspoons seafood seasoning1 teaspoon celery seed1 vegetable bouillon cube1/4 teaspoon salt1/4 teaspoon pepper1 pound fresh or lump crabmeat, drained
Preparation
In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.
