I'm definitely not an expert on Marland Crab Soup. I'm a Mainer, not a Marylander. I was brought up on lobstah and creamy clam chowda not crabs and Old Bay so I humbly relied upon the opinions of my future sister-in-law Erica and other Maryland natives as to whether or not this was a golden nugget recipe. I'm relieved to say that "perfect" was a common response.
GNG Tip: I used a 32 oz. box of Kitchen Basics seafood stock in place of some of the water the recipe calls for.