Bay Country Crab Soup


1 pound beef shin, bone-in
3 quarts water
1 large onion, chopped
2 large stalks celery, chopped
1 1-pound can tomatoes
1 tablespoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 10-ounce package frozen mixed vegetables
1 pound Maryland backfin crab meat
1/2 pound Maryland claw crab meat

Place the first eight ingredients in a large pan and simmer,
covered, until meat is very tender, about 3 hours. Add the rest of the
ingredients and simmer, covered, until vegetables are done. Makes
about 5 quarts soup.

» Few recipes establish a cook's reputation as well as a recipe
for a flavorful crab soup. Try this bountiful Bay rendition. It's
truly a name maker.