Skip to main content Share
& Save

Wayne’s Award Winning Maryland Crab Soup

By Wayne

JUMP TO RECIPE

Difficulty: Medium

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 10

video

Ingredients

  • 1 lb lump crabmeat, picked free of any broken shells
  • 1 lb claw crabmeat, picked free of any broken shells
  • 2 cups red potatoes, cubed with skins on
  • 1 cup cabbage, diced
  • 1 medium yellow onion, chopped
  • 1 1/2 cups lima beans, fresh or frozen
  • 1 1/2 cups green beans, fresh or frozen
  • 1 1/2 cups corn kernels, fresh or frozen
  • 1 1/2 cups celery, diced
  • 1 1/2 cups carrots, sliced
  • 2 tablespoons sugar
  • 1 teaspoon Paula Deen Hot Sauce
  • 2 bay leaves
  • 2 tablespoons or more to taste seafood seasoning
  • 3 cups canned diced tomatoes
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons beef bouillon granules
  • 6 or 3 small live soup crabs, cleaned and rinsed
  • 2 tablespoons chicken bouillon granules
  • 4 quarts water
  • fresh parsley, to taste

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.

I'm not interested