Maryland Crab Soup for people with no Old Bay Seasoning

I keep on losing my bookmarks. So here's the recipe for the soup from Spice Place Blog:


Start by heating 2 cans of low sodium beef broth and 2 cups water in a 3 quart sauce pan . While the beef broth is heating, dice 1/2 of a medium sweet onion, and 2 stalks of celery. Place the onion and celery in a non-stick frying pan, and cook them over low heat about 5 minutes. Then add the onion & celery to the beef broth, along with 1 1/2 tbsp of Old Bay Seasoning. Once the broth comes to a boil, add 1 cup frozen shoepeg corn kernels, and 1 cup bay lima beans. Allow the corn and lima beans to cook for 5 minutes, then add 1/2 pound of crabmeat. The crab meat doesn’t have to be the premium lump crab meat, but it should be cook quality such as backfin (and not claw crabmeat). Cook for another 5 minutes and serve with toased sourdough bread.

And here's the Old Bay Seasong recipe from Hub UK:


Ingredients

1 tablespoon celery seed
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom
1/2 teaspoon mustard seed
4 whole cloves
1 teaspoon sweet hungarian paprika
1/4 teaspoon mace

Method
In a spice grinder or small food processor, combine all of the ingredients.
Grind well and store in a small glass jar.
Mix 50 : 50 with coarse salt when seasoning crabs.