Title: Maryland crab soup
 Categories: Crabmeat, Soups
      Yield: 6 servings
 
    1/2 lb Baccon
      1 lb Beef stew meat
      2 lb Frozen mixed vegetables*
     10 oz Pck frozen whole kernal
           -corn*
      1 c  Celery, diced
           Salt & pepper
      2 tb Old Bay
      6    Live crabs
  1 1/3 qt Water
      1 cn Tomatoes, peeled
 
  *Fresh or canned vegetables can be used. I have used fresh corn on
  the cob. Fry baccon and put into large pot. Brown stew meat in baccon
  grease and add to pot along with vegetables. Add vegetables. Bring to
  boil and simmer for 1 hour or until stew meat is done. Add salt and
  pepper to taste. Clean crabs by removing top shell and devil (lungs).
  Break crabs in half and add to pot along with Old Bay and boil slowly
  for half an hour or longer. The longer it cooks the better it tastes.