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Meaty Crab-Tomato Soup

  • 6 soup crabs, top shell removed, cleaned and broken into halves
  • 1 large beef soup bone
  • 1 celery stalk, finely chopped
  • 1 medium white onion, finely chopped
  • 1 bay leaf
  • 1 32-ounce can crushed tomatoes
  • ¼ small head cabbage, finely chopped
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups fresh or frozen white corn kernels
  • 2 large potatoes, boiled until nearly tender and chopped into ¼-inch cubes
  • 1 pound crabmeat
  • 1 pound claw crabmeat
  • 1 teaspoon kosher salt

Pour 5 quarts of cold water into a large stockpot and place it over medium-high heat. Add the crab halves, the soup bone, celery, onion, bay leaf, crushed tomatoes, cabbage, seafood seasoning, and pepper. Bring to a boil and boil for 5 minutes. Reduce the heat to medium-low, and let the soup simmer for 1 hour.

Remove the soup bone and bay leaf and add the corn, potatoes, crabmeat, and salt. Cook for another 10 minutes. Serve immediately.

Makes 8 servings.

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