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Wayne’s Award Winning Maryland Crab Soup

By Wayne


Difficulty: Medium

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 10



  • 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


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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