Maryland Crab Soup

By seo53

Ingredients

• 4 quarts water
• 2 tablespoons chicken bouillon granules
• 2 tablespoons beef bouillon granules
• 2 tablespoons seafood seasoning, or more to taste (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 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 cup diced cabbage
• 1 medium yellow onion, chopped
• 2 cups cubed red potatoes
• 1 pound lump crab meat, picked free of any broken shells
• 1 pound claw crab meat, picked free of any broken shells
• chopped fresh parsley leaves, for garnish

Preparation

Step 1

Bring 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, cabbage and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crab meat and cook 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.