Wayne's Award Winning Maryland Crab Soup

• 4  quart  water
• 2  tablespoon  chicken bouillon granules
• 2  tablespoon  beef bouillon granules
• 6 soup crabs, or three small live crabs, cleaned and rinsed
• 3  cup  canned diced tomatoes
• 1/4  cup  Worcestershire sauce
• 2  tablespoon  Old Bay Seasoning, or more to taste
• 2  tablespoon  sugar
• 1  teaspoon  Paula Deen's Hot Sauce
• 2 bay leaves
• 1 1/2  cup  sliced carrots
• 1 1/2  cup  diced celery
• 1 1/2  cup  corn kernels, fresh or frozen
• 1 1/2  cup  green beans, fresh or frozen
• 1 1/2  cup  lima beans, fresh or frozen
• 1  cup  diced cabbage
• 1 medium yellow onion, chopped
• 2  cup  cubed red potatoes, skins on
• 1  lb  lump crabmeat, picked free of any broken shells
• 1  lb  claw crabmeat, picked free of any broken shells
• Salt and pepper to taste
• Parsley to taste

Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay seasoning, Worcestershire Sauce, sugar, bay leaves and salt; stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5-10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste.

Yield: 8 quarts
Prep time: 10 minutes
Ease of Preparation: Easy

L&S Too, pg. 30-31

Recipe courtesy Paula Deen