2 oz. salt pork (2" cubes)
1 qt. water
3 (1 lb.) cans whole tomatoes, crushed
2 (10 oz.) pkg. frozen mixed vegetables
2 c. diced potatoes
1 3/4 c. shredded cabbage
3 med. stalks celery, diced
1 med. onion, diced
4 tbsp. Old Bay seafood seasoning
1 tsp. salt
1/4 tsp. pepper
1 lb. Maryland reg. crabmeat

Cut salt pork into small pieces and put into 8 quart pot. Add water, cover and simmer about 1 hour. Add remaining ingredients, except crabmeat and cook until vegetables are done, about 20-30 minutes.

Remove cartilage from crabmeat and add crabmeat to soup. Heat through. Makes about 6 quarts soup.