It's a standard recipe with a few changes;
Maryland Crab Soup
3 carrots, peeled and chopped (I used three cups sliced baby carrots)
1 medium boiling potato, peeled and cubed (I used two cups small red potatoes, halved or quartered, depending on size)
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped ( I also used the celery leaves, chopped)
1⁄2 lb. green beans, trimmed into 1" pieces (Left them out)
1 cup fresh corn kernels (about 2 ears) (Left them out)
1⁄2 cup fresh or frozen peas (used two cups, to help make up for the left-out veggies)
4 tbsp. Worcestershire sauce (1/4 cup plus another dash or two)
2 tbsp. Old Bay Seasoning (more or less
)
1 1⁄2 tbsp. dry mustard
Pinch red pepper flakes ( more or less
)
1 28-oz. can whole peeled plum tomatoes (I used two 15-oz. cans)
1 lb. jumbo lump crabmeat
Salt and freshly ground black pepper
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. (I used four cups Emeril's Vegetable Broth and two cups water)
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 45 minutes more, stirring often. (Thirty minutes was enough)
Season to taste with salt and pepper.
The first time I made it, I followed the recipe pretty closely.... You can see a pic of that in the soups Thread.