Chesapeake Bay Crab Soup

• 4 c. diced potatoes
• 1 c. diced carrots
• 2 c. green peas
• 1 c. lima beans
• 2 onions, chopped
• 2 c. fresh corn
• 1 c. tomatoes, chopped
• 12 hard shell crabs (live)
• 2 c. crab meat
• 2 1/2 lb. crab legs, cooked
• 3 Tbsp. butter
• 1 Tbsp. flour
• 2 c. cream
• salt and pepper
• 3 Tbsp. Old Bay seasoning

1. Cook all vegetables together in water, barely enough to cover, and let simmer 1 hour.
2. In another pot, boil crabs very gently 1/2 hour.
3. Remove from water and cut into small pieces, shells and all.
4. Put into vegetables along with liquid in which the crabs were cooked. Add crab meat and legs.
5. Simmer gently 1 hour.
6. Warm a little water in a saucepan. Work butter and flour in and add cream, stirring carefully. Stir this mixture into crab soup.
7. Add salt and pepper to taste.

potatoes, carrots, green peas, beans, onions, fresh corn, tomatoes, shell, crab meat, crab legs, butter, flour, cream, salt, bay seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325492 (may not work)