4 tbsp butter
1 large Vidalia onion, finely chopped
1 cup of diced celery
2 qt chicken stock
2 qt beef stock
2 tbsp Old Bay
4 tbsp Worcestershire sauce
2 bay leaves
1 cup lima beans
1 cup sliced carrots, fresh or frozen
1 cup corn, fresh or frozen
1 28 oz can crushed tomatoes
2 lb lump crabmeat
Salt and pepper to taste
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Melt the butter in a large sauce pot and sauté the onion and celery until the onion is translucent.
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Add the chicken and beef stock to the pot. Add the Old Bay seasoning, Worcestershire sauce, bay leaves, vegetables, crushed tomatoes and salt and pepper to taste.
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Bring mixture to a boil and reduce the heat. Add the crabmeat and continue to cook until the crab meat is heated.
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At this point you can add more of any of the seasonings or even hot sauce if you desire. The soup can be thinned at any point by adding additional stock.
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Remove the bay leaves and serve!