Crab Claw Soup
- Steamed hard crabs, about 1 pound crabmeat
- 2-16 ounce cans tomato sauce
- 1 quart water
- 4 drops Worcestershire Sauce
- Old Bay Seasoning, to taste
- 1 bag of frozen, mixed vegetables
Pick crabs, keeping claws whole. Meanwhile, heat tomato sauce, water and seasonings. When boiling, add vegetables, crab meat and claws. Heat thoroughly until vegetables are tender. Do not boil. Soup may be frozen. Excellent use for crabs leftover from a crab feast!