This crab soup is the real stuff — genuine Maryland crab soup, direct from the Chesapeake Bay area. Place stewed tomatoes, 3 cups water, beef broth, lima beans, corn, sliced carrots, chopped onion, and Old Bay seasoning in a 4-quart pot. Bring to a simmer over medium heat; cover and cook for 5 minutes. Bring 1 gallon water to a boil in a large pot.
Directions. Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture.
Or combine them half-and-half, a true win-win! Step 1: In a medium pot, melt butter and stir in flour until dissolved. Add milk and celery salt and bring to a gentle boil over medium-high heat. Step 2: Reduce heat to medium, add half-and-half, lemon juice, sherry and handpicked Maryland jumbo lump crabmeat.
Bring to a boil, reduce heat to a simmer and add the cabbage, potatoes, Lima beans, frozen mixed vegetables and crushed tomatoes. Bring the pot to a low boil for 20 minutes or until the potatoes are tender. Meanwhile, place the crabmeat in a bowl and gently pick over it for any shells.