Lunch: Wayne's Award Winning Maryland Crab Soup

Wayne's very own Maryland crab soup, the perfect seafood dish for your table.

Ingredients

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, 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 seafood seasoning, or more to taste
3 cups canned diced tomatoes
1/4 cup Worcestershire sauce
2 tablespoons beef bouillon granules
6 soup crabs, or three small live crabs, cleaned and rinsed
2 tablespoons chicken bouillon granules
4 quarts water
fresh parsley, to taste

Instructions

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.