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.

RecID 6942

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