Wayne's Award-Winning Maryland Crab Soup
Recipe By: Paula Deen
Published in: Paula Deen's Recipes

4 quart water
2 tablespoon chicken bouillon granules
2 tablespoon beef bouillon granules
6 soup crabs -- or three small live crabs, cleaned and rinsed
3 cup canned crushed tomatoes
1/4 cup Worcestershire sauce
2 tablespoon Old Bay Seasoning -- or more to taste
2 tablespoon sugar
1 teaspoon Tabasco sauce
2 bay leaves
1 1/2 cup sliced carrots
1 1/2 cup chopped celery
1 1/2 cup corn kernels -- fresh or frozen
1 1/2 cup green beans -- fresh or frozen
1 1/2 cup lima beans -- fresh or frozen
1 cup chopped cabbage
1 med onion -- chopped
2 cup cubed red potatoes -- skins on
1 lbs lump crabmeat -- picked free of any broken shells
1 lbs claw crabmeat -- picked free of any broken shells
Salt and pepper

Bring the water to a boil in a stockpot, then add the chicken and
beef bouillon granules and stir until dissolved. Cut the whole crabs
in half, add them to the pot, and bring to a second boil. Skim any
excess froth created by the crab parts. Add the tomatoes,
Worcestershire sauce, Old Bay Seasoning, sugar, Tobasco, and bay
leaves, and 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.

Yields - About 8 quarts

Source - The Lady and Sons, Too!

Recipe Notes

I've often spoken of all the interesting and wonderful people who
cross my path. Well, Wayne Brokke is one of those people. Wayne had
seen me on QVC several times, and when the opportunity arose for a
trip to Savannah, he made a special point of coming in to meet me.
We had a great time getting to know each other. Wayne is the owner
of Wayne's Bar-B-Que in Baltimore, where he also does cooking
segments for a local television station. When I mentioned to Wayne
that I was writing another cookbook, he graciously offered to share a
few of his recipes. They are Wayne's Cranberry Sauce, and the
following recipe, which is a five-time winner of the Maryland Old Bay
Soupstakes Critics and People's Choice Award. Thanks, Wayne, and
continued good luck to you!

http://www.terrypogue.com/Terry

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