4 cans of chicken stock (vegetable, beef or seafood stock would probably work just as well, bouillon cubes in a pinch)
1 cup corn, fresh or frozen
1/2 cup baby lima beans, fresh or frozen
1 medium onion, chopped
1 cup carrots, chopped
3 celery stalks, chopped
1/2 cup green beans, fresh or frozen
1 1/2 cups cabbage, chopped finely
1 large can of crushed tomatoes (stewed tomatoes in a pinch)
parsley
16 ounces lump crab meat
salt and pepper to taste
old bay to taste
Add vegetables to chicken stock and simmer until vegetable start to soften. Add tomatoes and parsley. Simmer until vegetables are tender. Add lump crab meat right before serving.
Notes: I pulled this together tonight and was pleasantly surprised at how good it came out and how easy it was. Feel free to adjust (or omit) vegetables to your liking.