Ingredients

• 3 carrots, peeled and sliced 1/8-inch thick
• 1 large boiling potato, peeled and cubed
• 1 medium yellow onion, peeled and chopped
• 1 stalk celery, trimmed and sliced thin
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup frozen peas
• 4 tablespoons Worcestershire sauce
• 2 tablespoons Old Bay Seasoning
• 1 pinch red pepper flakes
• 1 (28 ounce) can whole peeled plum tomatoes
• 1 1/2 lbs lump crabmeat
• 6 cups water
• salt
• black pepper

Instructions

1. Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

2. Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.