Wayne's Award Winning Maryland Crab Soup Recipe

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Paula Deen on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 medium yellow onion, chopped

Kosher salt and freshly ground black pepper

1 1/2 cups lima beans, fresh or frozen

2 tablespoons seafood seasoning, or more to taste (recommended: Old Bay)

1 cup diced cabbage

2 tablespoons sugar

1 1/2 cups corn kernels, fresh or frozen

2 tablespoons beef bouillon granules

1 teaspoon hot pepper sauce

3 cups canned diced tomatoes

2 bay leaves

2 tablespoons chicken bouillon granules

1 pound claw crabmeat, picked free of any broken shells

4 quarts water

2 cups cubed red potato

1 1/2 cups diced celery

1/4 cup worcestershire sauce

1 1/2 cups sliced carrots

Chopped fresh parsley leaves, for garnish

1 1/2 cups green beans, fresh or frozen

1 pound lump crabmeat, picked free of any broken shells

6 soup crabs, or 3 small live crabs, cleaned and rinsed

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