If by chance there’s any crabmeat left over after any of these dishes, a spicy Maryland crab soup can be made in any quantity. Just multiply or divide the proportions below depending on your provisions. Fish stock is preferable to chicken. I add a bottle of clam juice to heighten the flavor. This recipe serves 6.

1 medium onion, diced
3 stalks celery, diced
2 carrots, thinly sliced
2 cloves garlic, diced
2 strips lean bacon, cut into half-inch pieces
2 tablespoons olive oil
3 cans whole tomatoes and their juice
4 teaspoons Old Bay seasoning
2 cups fish stock or chicken stock
1 8-ounce bottle of clam juice
1/2 pound backfin, claw meat or leftover crab cakes
4 tablespoons quick-cooking barley
1 1/2 cups mixed vegetables, peas, diced carrots, corn, cut-up green beans (fresh or frozen)
dash of Tabasco to taste
splash of sherry or Amantillado
Saltines or oyster crackers

Place first 6 ingredients in heavy enamel pot and sauté until the bacon is crisp and the onion becomes translucent. Break up and add tomatoes, then Old Bay, clam juice and stock. Simmer for 1/2 hour. Add crab and barley and cut-up vegetables and simmer for 15 minutes more.  Serve with a dash of sherry or Amantillado at table, with Saltines or oyster crackers.