Wayne's Award Winning Maryland Crab Soup (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
4 quarts water |
2 tablespoons chicken bouillon granules |
2 tablespoons beef bouillon granules |
2 tablespoons seafood seasoning, or more to taste (recommended: old bay) |
1/4 cup worcestershire sauce |
2 bay leaves |
2 tablespoons sugar |
kosher salt and freshly ground black pepper |
6 soup crabs, or 3 small live crabs, cleaned and rinsed |
3 cups canned diced tomatoes |
1 teaspoon hot pepper sauce |
1 1/2 cups sliced carrots |
1 1/2 cups diced celery |
1 1/2 cups corn kernels, fresh or frozen |
1 1/2 cups green beans, fresh or frozen |
1 1/2 cups lima beans, fresh or frozen |
1 cup diced cabbage |
1 medium yellow onion, chopped |
2 cups cubed red potato |
1 pound lump crabmeat, picked free of any broken shells |
1 pound claw crabmeat, picked free of any broken shells |
chopped fresh parsley leaves, for garnish |
Directions:
1. Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, seafood seasoning, worcestershire sauce, bay leaves and sugar; stir until bouillon is dissolved. Season with salt and pepper.
2. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5 to 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. Serve garnished with chopped parsley.
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