In a large Dutch oven or heavy soup pot, combine 4 cups crab stock and 2 cups beef stock with the 14 oz diced tomatoes (with juices). Warm over medium heat while you prepare the vegetables; do not boil yet.

Vegetables & Aromatics

Sweat aromatics

Heat 2 tablespoons butter in a skillet or the same soup pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add ham and seasonings

Add the diced country ham to the pot with the softened vegetables and cook 2–3 minutes to release its flavor. Stir in 1 tablespoon Old Bay, 1 teaspoon black pepper, 1 teaspoon kosher salt, the thyme sprigs and bay leaf. Cook together for 1 minute to bloom the spices.

Combine with stocks

Pour the warmed stock-tomato mixture into the pot with the vegetables and ham. Bring the pot to a gentle simmer over medium-low heat.

Simmer vegetables

Add the fresh corn kernels and the sliced cabbage. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, or until the carrots are tender but the cabbage still has some bite.

Finish with crab & adjust seasoning

Add crab meat

Turn heat to the lowest setting so the soup is just steaming (do not boil once crab is added). Gently fold in 1 cup jumbo lump crab meat, taking care to keep lumps intact. Warm through 2–3 minutes.

Adjust flavor

Taste the soup and add additional salt (if needed), up to 1/2 teaspoon more, and a dash of hot sauce if you like heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley.

Rest and serve

Remove and discard thyme sprigs and bay leaf. Ladle the soup into bowls, garnish with extra parsley and cracked black pepper to taste. Serve immediately with crusty bread or oyster crackers.