Wayne’s Award Winning Maryland Crab Soup

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Recipe Courtesy of

Servings: 8 quarts
Prep Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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


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.

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Publication: Lady and Sons Too! cookbook

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