Wayne’s Award Winning Maryland Crab Soup
By Wayne
JUMP TO RECIPE
Difficulty: Medium
Prep time: 20 minutes
Cook time: 35 minutes
Servings: 10
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.
