Maryland Crab Soup

Maryland Crab Soup

2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh Lima beans
1 cup frozen corn kernels
1 cup carrots (sliced)
2 tbsp. chopped onion
2 tbsp. Old Bay Seasoning
2 cups beef broth
1 tsp. red pepper flakes
1 lb. blue crab crabmeat
10 blue crab claws, steamed
1 gallon water

Add the whole tomatoes, water, Lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, beef broth and red pepper flakes to a pot. Heat to simmer, cover, and cook for 5-7 minutes. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside. Stir crabmeat and crab claws into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

*Johnna's tip: Serve with crackers or maybe even a side of celery (*if you're into celery, it's not a JKGF fave, but it works well with this soup...) There is nothing better than fresh seafood soup. We know seafood can be a bit pricey especially when you can usually only use it for one dish, but the flavor and taste makes it soo worth the while. Go to your local seafood market and get the freshest crabmeat you can buy, your mouth will thank you later:-)

Picture source: http://www.cbcrabcakes.com/gourmet/Sides_6/Item_Maryland-Crab-Soup_A-21G.html