Ingredients

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

Directions

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.

Recipe Courtesy of Paula Deen