Maryland Crab And Vegetable Soup

• Crab stock
• 10 - 12 steamed blue crabs
• 1 onion, cut into quarters
• 2 bay leaves
• 1 tablespoon black peppercorns
• 8 baby carrots (or 2 large ones broken up)
• 2 ribs of celery, broken in large pieces
• 1 bunch thyme
• 1 bunch parsley
• The soup
• 1 recipe crab stock above (about 8 cups) or a mix of seafood and beef stock
• 1 cup onion, diced
• 1 cup carrot, diced
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 1 3/4 cups waxy potatoes (such as yukon gold), diced
• 4 cups beefsteak tomatoes, chopped, juice reserved
• 1 1/2 cups corn kernels
• 1 1/2 cups lima beans
• 1 1/2 cups green beans, cut into one-inch sections
• 2 slices of bacon, chopped
• 1 tablespoon extra virgin olive oil
• 3 tablespoons Old Bay Seafood Seasoning
• 3 tablespoons Worcesershire sauce
• 2 tablespoons parsley, chopped
• 1/3 cup white wine
• 1 pound blue crab meat (picked from your whole crabs above or purchased)

1. Welcome to picking crabs! I hope you'll give this a try. (For a true beginner, I'd suggest you consult a You Tube video - I don't think my description would do the process justice). Remove the meat from the claws (reserve) and reserve the claw shells. Remove the carapace (top shell) and remove the material behind the eyes (discard). Reserve the shell. Remove the lungs from the crab (discard). Collect the meat and reserve and toss the shells into your stock pot. You should have about 1 pound of meat.
2. In large stock pot - place your shells and cover with water. Bring this to a boil for about 10 minutes and skim off the foam and other impurities.
3. Add the rest of the ingredients and simmer for 1.5 - 2 hours. You'll have to taste and see if you want the flavor a bit more intense. I took mine off after 1:50 minutes. Strain the stock and set aside.
4. In a large stock pot, heat the olive oil and the bacon over medium heat. Allow the bacon fat to render out and get a bit crisp - about 5 minutes over slightly less than medium heat.
5. Add the onions, carrots, garlic, and celery to the pot. Over medium heat saute the veggies in the bacon bits and fat until softened - about 10 minutes.
6. Add the white wine to the pot, scrape up all the nice browned bits. Let reduce for 3 - 5 minutes (about half volume)
7. Add the stock and bring to a boil.
8. Add the potatoes, tomatoes, lima beans, green beans, Old Bay, and worcestershire sauce. Bring to a boil and reduce heat to medium. Simmer for 20 minutes.
9. Add the corn and crab. Simmer for another 10 minutes.
10. Taste for seasoning - Old Bay is rather salty so I don't add any salt until this point. Stir in parsley and serve with a big hunk of crusty bread and extra Old Bay for spiciness.

stock, crabs, onion, bay leaves, black peppercorns, carrots, celery, thyme, parsley, soup, crab stock, onion, carrot, garlic, celery, potatoes, beefsteak tomatoes, corn kernels, lima beans, green beans, bacon, extra virgin olive oil, bay seafood seasoning, worcesershire sauce, parsley, white wine, crab meat

Taken from food52.com/recipes/19173-maryland-crab-and-vegetable-soup (may not work)