Instead of starting my soup with water, as many hometown cooks do, I made a quick crab stock with the claws and a bit of reserved crab fat simmered for 30 minutes with onion, celery, chopped tomatoes, garlic, bay leaves, peppercorns and thyme. I made the stock the day before. When it was time for dinner, I added cubed potatoes, chopped green beans, frozen peas, lima beans (some frozen and some fresh from our garden), onion, celery, carrot, fresh corn kernels, worcestershire sauce, old bay, dry mustard, red pepper flakes and a can (home canned of course) of tomatoes to the drained stock. I brought that to a boil and allowed to simmer slowly for 30 minutes. I added in a pound of crab meat and let the pot to bubble slowly about 30 minutes longer.
With plenty of crackers and a side salad, beautiful swimmers make a beautiful, easy dinner.