Wayne's Award Winning Maryland Crab Soup Recipe

Name: Wayne's Award Winning Maryland Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Season with salt and pepper.
3
Cut the whole crabs in half, add them to the pot, and bring to a second boil.
4
Remove whole crabs after 5 to 10 minutes.
5
Skim any excess froth created by the crab parts.
6
Add the tomatoes and hot sauce; stir to combine.
7
Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes.
8
Add the potatoes and cook until tender.
9
Add the crabmeat and cook for 10 minutes.
10
Season with salt and pepper.
11
Serve garnished with chopped parsley.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 quarts water, 2 tablespoons chicken bouillon granules, 2 tablespoons beef bouillon granules, 2 tablespoons seafood seasoning, or more to taste (recommended: Old Bay), and more.

Yes, Wayne's Award Winning Maryland Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wayne's Award Winning Maryland Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions