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