2 tbsp. olive oil
1 med. onion, chopped
1 carrot, peeled, chopped
1 (16 oz.) can Italian plum tomatoes
2 c. canned chicken broth
1 c. water
1 c. bottled clam juice
1/2 c. dry white wine
1 lg. potato, cut into 1/2" pieces
2 tsp. Worcestershire sauce
1 1/2 Old Bay Seasoning
1 c. frozen peas
12 oz. fresh lump crabmeat or frozen, thawed, undrained, picked over
2 tbsp. chopped fresh parsley
1/2 tsp. hot pepper sauce (Tabasco sauce)
Salt and pepper

Heat oil in heavy large saucepan over medium heat. Add onion and carrot and cook until vegetables begin to soften, stirring occasionally about 5 minutes. Add tomatoes with their liquid; break up tomatoes. Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning. Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing!)

Add peas to soup and simmer 2 minutes. Add crabmeat, parsley and hot pepper sauce. Simmer until crabmeat is heated through, about 1 minute. Season with salt and pepper to serve.