Recipe courtesy of Paula Deen
Wayne's Award Winning Maryland Crab Soup
Total:
50 min
Active:
10 min
Yield:
8 servings
Level:
Intermediate
Total:
50 min
Active:
10 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

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.

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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