Wayne's Award Winning Maryland Crab Soup
Recipe courtesy Paula Deen.
Ingredients
- 4 qt Water
- 2 tbsp Chicken bouillon, granules
- 2 tbsp Beef bouillon, granules
- 2 tbsp Old Bay seasoning, or more to taste
- 1/4 cup Worcestershire sauce
- 2 Bay leaf
- 2 tbsp Sugar
- Kosher salt
- Black pepper, freshly ground
- 6 Crab, soup crabs (or 3 small live crabs), cleaned and rinsed
- 3 cup Diced tomatoes, canned
- 1 tsp Hot sauce
- 1 1/2 cup Carrot, sliced
- 1 1/2 cup Celery, diced
- 1 1/2 cup Corn, kernels, fresh or frozen
- 1 1/2 cup Green bean, fresh or frozen
- 1 1/2 cup Lima beans, fresh or frozen
- 1 cup Cabbage, diced
- 1 Yellow onion, medium, chopped
- 2 cup Red potatoes, cubed
- 1 lb Crab, lump crabmeat, picked free of shell
- 1 lb Crab, claw crabmeat, picked free of shell
- Parsley, fresh, chopped, for garnish
Directions
- Bring the water to a boil in a stockpot. Stir in both bouillons, the seafood seasoning, Worcestershire, bay leaves and sugar until dissolved. Season with salt and pepper.
- Halve the whole crabs, add them and bring back to a boil. Remove them after 5 to 10 minutes and skim the froth.
- Stir in the tomatoes and hot sauce. Add the carrots, celery, corn, green beans, lima beans, cabbage and onion, bring to a low boil and cook 10 minutes.
- Add the potatoes and cook until tender. Add the crabmeat and cook 10 minutes. Season and garnish with parsley.