Shelly's Recipe

MARYLAND CRAB SOUP

Category: Soups

3 carrots, peeled and chopped
1 medium potato, peeled and cubed
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1/2 lbs green beans, trimmed into 1 in. pieces
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
1/2 cup fresh or frozen peas
4 tbsp worcestershire sauce
2 tbsp Old Bay Seasoning
1 1/2 tbsp dry mustard
Pinch red pepper flakes
1 (28 oz) can whole peeled plum tomatoes
1 lbs jumbo lump crabmeat
Salt and freshly ground black pepper

Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 30 minutes.

Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.