How to make it
5 steps. Take it one step at a time.
In a large stockpot, melt the butter
In a large stockpot, melt the butter over medium heat. Add the onion, celery, and carrots. Sauté until the onion is translucent and the vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
7 minPour in the beef stock and diced tomatoes
Pour in the beef stock and diced tomatoes (with their juice). Stir in the Old Bay seasoning and Worcestershire sauce. Bring the mixture to a boil.
Reduce the heat to low
Reduce the heat to low. Add the cubed potatoes and cut green beans. Cover and simmer for 20 minutes.
20 minStir in the corn and lima beans
Stir in the corn and lima beans. Continue to simmer, uncovered, for another 10-15 minutes or until all vegetables are tender.
15 minGently fold in the lump crab meat
Gently fold in the lump crab meat. Be careful not to break up the lumps too much. Simmer for 5 more minutes just until the crab is heated through. Taste and add more Old Bay if a spicier kick is desired.
5 min
A little kitchen wisdom
For the best flavor, use fresh lump crab meat rather than canned. If you prefer a thinner soup, add a bit more beef stock. This soup is even better the next day as the flavors meld.
