13 sm. live crabs or 1 lb. fresh crab meat
1 soup bone
1 slice bacon, diced
1 onion, diced
1 stalk celery, diced
1 tbsp. parsley
1 med. can tomatoes
Dash thyme
1 tbsp. salt
1/2 tsp. pepper
2 tsp. Old Bay seasoning
1/2 tsp. ginger
1/2 tsp. dry mustard
1/2 c. barley
1/4 c. diced cabbage
1 lg. bag frozen mixed vegetables
2 potatoes

Remove claws from crab with pliers. Remove backs, devils and aprons. Add fat to soup. Quarter crabs and slice between bottom and top. Boil soup bone, 2 quarts water, bacon, crabs, onion, celery, parsley, tomatoes, thyme, salt, pepper, Old Bay, ginger, mustard, barley and cabbage for 2 hours. Add 1 large bag frozen mixed vegetables, 2 potatoes, diced, and let soup come to boil. Simmer for 15 minutes. Cool soup slightly and refrigerate for next day. Heat and serve. Serves 6 to 8.