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Maryland Crab Soup
4 to 8 servings
- 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 pound green beans, trimmed into 1-inch pieces
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup fresh or frozen lima beans
- 1/2 cup fresh or frozen peas
- 4 tablespoons Worcestershire sauce
- 2 tablespoons Old Bay Seasoning
- 1 1/2 tablespoons dry mustard
- Pinch red pepper flakes
- One 28-ounce can whole peeled plum tomatoes
- 1 pound jumbo lump crabmeat
- Salt and freshly ground black pepper
Combine the 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 the tomatoes, crushing them in your hand, and juice from the can. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30 minutes.
Add the crabmeat to the soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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