Yield: 3 .5 quarts
| Measure | Ingredient |
|---|---|
| 3 quarts | ;Water, cold |
| ½ pounds | Slab bacon; cut into 2 pieces |
| ½ pounds | Ham chunks; (or you can use a ham bone) |
| 1 tablespoon | Red pepper flakes; (opt) |
| 1 tablespoon | Old Bay seasoning |
| 1 dash | Celery salt |
| 1 dash | Onion salt |
| 3 larges | Potato; diced |
| 16 ounces | Tomato; chopped; with juice |
| 1 \N | Onion; diced |
| 16 ounces | Frozen mixed vegetables |
| 2 \N | Celery rib; diced |
| 1 cup | Parsley, fresh; chopped |
| 16 ounces | Crab meat; picked over |
| 1 tablespoon | Worcestshire sauce |
| 1 tablespoon | Red pepper flakes; (opt) |
| 1 tablespoon | Old Bay seasoning |
| \N \N | Salt & pepper; to taste |
| 1 cup | Cabbage leaves; shredded |
STOCK
SOUP
Simmer ham-bacon stock for about one hour. Add remaining ingredients; simmer for about two hours--the longer it simmers, the better the flavor. Refrigerate immediately.