Recipe: Maryland Crab Soup (with bacon, potatoes, corn, beans, carrots and cabbage)

MARYLAND CRAB SOUP

6 steamed crabs
3 quarts water
1/2 lb. bacon, unsliced
3 tomatoes, quartered
3 potatoes, diced
1 onion, chopped
1 cup whole kernel corn
1 cup lima beans
1 cup finely shredded cabbage
1 cup string beans, cut in pieces
2 stalks celery, diced
2 carrots, diced
3/4 cup vinegar
1/4 cup chopped fresh parsley
2 Tbsp. flour
1 tsp. mustard
4 Tbsp. butter or margarine, melted
1 Tbsp. Worcestershire sauce

Break off claws from bodies of steamed crabs; discard small ones and crack large ones. Pull off back shell, removed gills or devil and face of crab (eyes and sandbag should come off with shell). Break crab in half and cut across each half, parallel to shells, but do not remove meat. Combine these body pieces, large claws, 3 quarts water, bacon, vegetables, vinegar and parsley; simmer 1 to 2 hours.

Blend flour and mustard in butter or margarine and add with Worcestershire sauce to soup. Simmer 5 minutes more. Additional seasonings may be added to taste.

Makes 10-12 servings