Maryland Crab Soup

INGREDIENTS

• 12 small blue crabs (or more)
• 1 lg Ham hock
• 1 C. barley (cooked)
• 1 lg. can whole tomato
• 1 head cabbage, chopped
• 2 lg. carrots, peeled and sliced
• 5 stalks celery, chopped
• 1 lg. onion, chopped
• 1 Tbsp. parsley
• 1 tsp. thyme
• 1 bag frozen mixed vegetables
• 1/2 bag frozen small lima beans
• Old Bay seasoning (to taste)
• 1 tsp. salt
• 3 cubes beef bouillon

INSTRUCTIONS

Steam crabs according to Old Bay seasoning package. Boil ham hock in large soup pot. While the ham hock is cooking clean the crabs and reserve the crabmeat. Remove hamhock from pot, leaving broth in pan. Add crabmeat, and the remaining ingredients. Cut the ham off the hock and cut it in small pieces. Add to the soup. Simmer twenty minutes or until vegetables are cooked. WARNING! Never make crab soup during a thunderstorm!

Recipe by Margaret Barborka