Maryland Crab Soup

16 Servings

• 1 gallon water
• 2 tablespoons beef bouillon granules
• 2 tablespoons chicken bouillon granules
• 6 soup crabs
• 2 tablespoons Old Bay seasoning
• 2 bay leaves
• ¼ cup Worcestershire sauce
• 1 teaspoon tobasco sauce
• 2 tablespoons sugar
• 1 28-ounce can whole peeled tomatoes, hand crushed
• 1 28-ounce can crushed tomatoes
• 1½ cups chopped celery
• 1 medium onion, chopped
• 1½ cups frozen green peas, thawed
• 1½ cups frozen cut green beans, thawed
• 1½ cups frozen whole kernel corn, thawed
• 1½ cups frozen lima beans, thawed
• 1½ cups halved and sliced carrots
• 1 cup chopped cabbage
• 2 cups cubed red potatoes
• 1 pound special crab meat
• 1 pound claw crab meat
• ½ teaspoon salt
• 1 teaspoon black pepper

In a large soup pot, bring the water to a boil and then add the chicken and beef base. Stir until dissolved.

Thoroughly rinse and clean the crab parts, cut them in half, add to the stock and bring to a second boil. Skim any excess froth created by the crab parts.

Add spices (including worcheshire and tobasco) and hand crushed tomatoes.

Add all vegetables (except potatoes) and cook for 5-10 minutes.

Add the potatoes, allow to cook until tender.

Add crab meat and cook for 10 minutes. Stir in salt and pepper.

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