Because I love you guys and because I don’t believe in secret recipes unless you plan to plop it in a can or jar and slap a label on it, I’m going to let you in on a not so secret homemade, delicious, mouth watering family specialty…

Peg’s Maryland Crab Soup

Start with a large soup pot; 10 qt should do it.

1/2 dozen steamed blue crabs cleaned. Leave the claws and legs attached and split the back fin. Save a few of the outer shells and set them aside.

*Now this is important; Steamed not boiled! Steamed angry red! They must also be steamed with your choice of Chesapeake Bay seasoning. My husband prefers JO Seasoning but many Marylanders prefer Old Bay.

If you don’t know how to do it, read this: http://www.oldbay.com/Recipes/Crab/Main-Course/OLD-BAY-Steamed-Blue-Crabs

1 large can of diced tomatoes: 28-32 oz.

1 medium head of cabbage: cut into 1-2 inch chunks.

6-7 12 oz bags of soup vegetables. NOT mixed vegetables, soup vegetables. Yes, it makes a difference.

At least 3lbs of potatoes. I usually add 5 because it’s my favorite part of the soup. 🙂 Peel, wash and cube into nice size chunks.

You’re going to love this part: A pound of bacon. Cut into 1 inch squares. I find it easiest to take the bacon out of the package and just cut it with scissors right into the pot.

28-32 oz jar of your favorite pasta sauce. I use Ragu chunky garden style.

1lb of backfin crab meat

2-3 cups of Old Bay seasoning

Put cleaned crabs into pot.

Add enough water to cover the crabs. Too much water will ruin your soup. About 4 inches should do.

Take the shells you sat aside and dip them in the water and swish them around. Trust me, just do it.

Dump in all of the other ingredients and stir stir stir.

Turn to medium high until it boils, then turn to medium low, stirring about every 15 minutes.

Allow to cook at least three hours and continue the stirring.

Serve with your favorite buttered bread and enjoy!