Maryland Crab Soup
2 tbsp butter
1 small yellow onion, diced
2 stalks celery, diced
1 cup carrots, diced
2 (14½ oz) cans stewed tomatoes
1 cup fresh lima beans
1 cup fresh corn
3 tbsp Old Bay Seasoning
3 cups beef broth
1 can clam juice
3 cups light chicken stock
1 lb backfin lump crabmeat—picked for shells
Crab claws—(we save them whenever we pick crabs and freeze them until it's time to make soup)
Melt butter in 4-quart pot.
Add onions, celery and carrots and sauté until tender.
Add everything else except crab meat and claws, bring to a quick boil.
Reduce heat to simmer, add crab meat and stir lightly.
Add claws to top and cover; simmer 10–15 minutes.