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Wayne’s Award Winning Maryland Crab Soup

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 1 lb picked free of any broken shells lump crabmeat
  • 1 lb picked free of any broken shells claw crabmeat
  • 2 cups cubed, skins on red potatoes
  • 1 cup diced cabbage
  • 1 medium chopped yellow onion
  • 1 1/2 cups fresh or frozen lima beans
  • 1 1/2 cups fresh or frozen green beans
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 1/2 cups diced celery
  • 1 1/2 cups sliced carrots
  • 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 three small live crabs, cleaned and rinsed soup crabs
  • 2 tablespoons chicken bouillon granules
  • 4 quarts water
  • to taste fresh parsley


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.