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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

Description

Food Network Invites You To Try This Wayne's Award Winning Maryland Crab Soup Recipe From Paula Deen.

Food Network