Maryland Crab Soup

I'm proud to say Baltimore, Maryland is my hometown. I grew up eating steamed crabs and crab soup and truly believe that traces of Old Bay can be found coursing through my veins. The taste of real Maryland crab soup takes me right home. It's the ultimate comfort food. I will definitely be making a big pot after the holidays. This recipe is modified to my tastes from one of my mom's oldest cookbooks, The Chesapeake Collection. Traditional Eastern Shore crab soup doesn't call for worschestire sauce, but I add it, 'cuz that's how I roll.

4 cups water
3 beef bouillon cubes
1 (28 oz) can crushed tomatoes
5 tablespoons Old Bay seasoning*
1 tablespoon worschestire sauce
1 medium onion, chopped
2 cups frozen diced potatoes
1/2 green bell pepper, chopped
1 stalk celery, chopped
2 cups frozen mixed vegetables
1 pound backfin crabmeat, picked over for shells**
Salt and pepper to taste

*You can find Old Bay seasoning by the seafood counter.
**Get REAL crabmeat. Look for Phillips crabmeat in the refrigerated section of the seafood area.

Dissolve bouillon cubes in hot water. Add crushed tomatoes and bring to a low boil. Add vegetables and cook until tender. Add Old Bay and worschestire sauce. Reduce heat and add crabmeat. Heat through, but don't boil. (The crabmeat will shred.)

Serve with saltine crackers. Ever since I was little, I've crumbled them into my crab soup. My Uncle Fred showed me how to crumble crackers while they were still in the package, so that's my favorite way to eat it.

This freezes really well. Hope you try it and enjoy!