Maryland Crab Soup

A classic Staple in the Chesapeake Bay region.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 3  carrots, peeled and sliced 1/8-inch thick
• 1  large boiling potato, peeled and cubed
• 1  medium yellow onion, peeled and chopped
• 1  stalk celery, trimmed and sliced thin
• 1  cup fresh corn kernels (about 2 ears)
• 1  cup  frozen peas
• 4  tablespoons Worcestershire sauce
• 2  tablespoons  Old Bay Seasoning
• 1  pinch red pepper flakes
• 1 (28 ounce) can  whole peeled plum tomatoes
• 1 1⁄2 lbs lump crabmeat
• 6  cups water
•  salt
•  black pepper

Directions

1. Combine carrots, potatoes, onions, celery, green beans, corn, 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.
2. Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.