8 c. water
2 c. diced carrots
2 c. coarsely chopped onions
1 1/2 c. coarsely chopped celery
1/4 c. butter
1 tbsp. seafood seasoning
1 tbsp. Worcestershire sauce
3 c. diced potatoes
1 (1 lb.) can whole tomatoes, crushed
1 lb. crabmeat

Put water in a large pot and bring to a boil. Place carrots, onion, celery, butter, seafood seasoning and Worcestershire sauce in water and return to a boil. Reduce heat and simmer for about 30 minutes.

Add potatoes and cook about 20 to 30 minutes until potatoes are done, stirring occasionally. Add tomatoes and simmer for about 10 more minutes to blend flavors. Remove cartilage from crabmeat and add crabmeat to soup when ready to serve. Makes 3 1/2 quarts.