Serves 16-18
1 gallon water
1-2 chicken bouillon cubes
1 dozen crab shells (females preferred)
2 tablespoons butter
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1/2 cup fresh corn
1/2 teaspoon flour
1 8-ounce can diced tomatoes, drained
1/2 cup diced potatoes
1/2 cup frozen peas
1/2 tablespoon Old Bay seasoning
1 pound lump crabmeat
Bring water and bouillon cubes to a boil in large pot. Add crab shells and simmer over low heat for three hours or until liquid is reduced by half. Strain stock and remove all shells. Wash pan and pour in stock. Melt butter in frying pan, add carrots, and sautŽ for two minutes. Add celery, onion, and corn and sautŽ for an additional two minutes. Add flour and cook, stirring constantly, for about a minute. Add tomatoes, potatoes, peas, and Old Bay to the stock, and cook over low to medium-low heat for an hour. Add the crabmeat. Add salt to taste.
