Famous Maryland Crab Soup Recipe

Cut the cabbage into smal pieces and cook in the chicken broth until soft.

Dice potatoes and cook in water until you can poke with a fork. Then transfer to the cabbage pot.

Slice celery and onion and saute in 1/2 stick butter and 1/4 cup water until almost done. Do not brown, as can be easily done in butter. Add all ingredients to potatoes and soup stock. Season lightly with catsup and other seasonings. Watch for right color, then Old Bay (1 Tb) then Worcestershire (few dashes) then the rest of seasonings. Bring to taste by adding salt and pepper last.

Note: The seasonings can make or break this recipe. Not enough and it's cabbage soup; too much and it's worcestershire sauce with vegetables. I've made it both ways. My preference is to put the soup in the refrigerator for a day or so, then season it in a smaller pot on the stove before bringing it to the table. Ketchup and worchestershire are the two key ingredients. Add enough of both so that you can just taste each. If you can smell the crab meat, you do not have enough worcestershire sauce. That's a pretty good indicator.

Wonderful soup - Chesapeake's bounty soup.