Food Network: Wayne's Award Winning Maryland Crab Soup

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Wayne's Award Winning Maryland Crab Soup
Recipe courtesy Paula Deen

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

Instructions
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.