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View Gallery Photo: Christopher Hirsheimer

Eddie's Market in Baltimore, Maryland, shared this recipe with us; it's a great way to use up the corn and steamed crab left over from a crab feast.

3 carrots, peeled and chopped
1 medium boiling potato, peeled and cubed
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1⁄2 lb. green beans, trimmed into 1" pieces
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
1⁄2 cup fresh or frozen peas
4 tbsp. worcestershire sauce
2 tbsp. Old Bay Seasoning
1 1⁄2 tbsp. dry mustard
Pinch red pepper flakes
1  28-oz. can whole peeled plum tomatoes
1 lb. jumbo lump crabmeat
Salt and freshly ground black pepper

1. Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

2. Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.

This article was first published in Saveur in Issue #37