Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced (150g)
  • 2 stalks celery, sliced (100g)
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 28 oz crushed tomatoes
  • 2.5 tbsp Old Bay Seasoning
  • 1 tbsp Worcestershire Sauce
  • 2 dried bay leaves
  • 2 medium Yukon Gold potatoes, peeled and cubed (300g)
  • 2 cups frozen mixed vegetables (corn, green beans, peas, carrots) (300g)
  • 0.5 cup lima beans, frozen or fresh (75g)
  • 1 lb fresh lump blue crab meat
  • 0.5 lb claw crab meat

Instructions:

  1. Melt butter in a large Dutch oven over medium heat. Add onions and celery; sauté for 5–7 minutes until translucent. Stir in minced garlic for the final 60 seconds.
  2. Pour in the beef broth, crushed tomatoes, Worcestershire sauce, and Old Bay seasoning. Add the bay leaves. Bring the mixture to a rolling boil, then reduce to a simmer.
  3. Add the cubed Yukon Gold potatoes. Cover and simmer for 15–20 minutes, or until the potatoes are just fork-tender.
  4. Incorporate the frozen mixed vegetables and lima beans. Simmer for an additional 10 minutes until the broth thickens slightly.
  5. Lower the heat to medium-low. Carefully fold in the claw meat and lump crab meat, being careful not to break up the large lumps.
  6. Heat for 5 more minutes until the crab is warmed through. Remove bay leaves and adjust seasoning with extra Old Bay if desired.