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1. Add stewed tomatoes, water, fresh lima beans, frozen corn kernels, chopped onion Old Bay seasoning and beef broth to a large stockpot.
2. Bring to gentle boil, reduce heat, cover and cook 5 minutes.
3. In separate stockpot, bring 1 gallon water to boil.
4. Boil crab claws 6 minutes. Remove crab, drain off liquid and set aside.
5. Add crabmeat and crab claws to soup.
6. Cover stockpot and simmer 15 minutes.
7. Serve immediately. |
