2 lb. fat back, chopped
12 onions, chopped
1 bunch celery, chopped
Chicken or vegetable stock to make 5 gallons or both
2 qt. tomatoes
2 1/2 lb. peas and carrots
5 lb. potatoes, chopped
1/4 head cabbage, chopped
2-3 bay leaves
1/2 tbsp. Old Bay Seasoning
Salt and pepper to taste
4 dozen live crabs and 1 1/2 lb. crab meat OR 4 lb. crab meat

Render fat back, onion, and celery until tender. Cook with crab about an hour then start adding stock and vegetables. The longer you cook, the better it is.

If you use live crabs, stick with ice pick to kill, in back apron. Trim like you would a cooked crab. Break in half, crack claws. Makes 10 gallons.

Colleen puts corn and lima beans, also, in hers.