Wayne's Award Winning Maryland Crab Soup

Name: Wayne's Award Winning Maryland Crab Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps beef bouillon granules; 237 milliliters diced cabbage; 710 milliliters canned diced tomatoes; 355 milliliters sliced carrots; 355 milliliters diced celery; 6 smalls soup crabs, or 3 small live crabs, cleaned and rinsed; 2 Tbsps chicken bouillon granules; 454 grams claw crabmeat, picked free of any broken shells; 355 milliliters corn kernels, fresh or frozen; 355 milliliters green beans, fresh or frozen; 1 leave Chopped fresh parsley , for garnish; 8 servings Kosher salt and freshly ground black pepper; 355 milliliters lima beans, fresh or frozen; 454 grams lump crabmeat, picked free of any broken shells; 1 teaspoon hot pepper sauce; 473 milliliters cubed red potato; 2 Tbsps seafood seasoning, or more to taste (recommended: Old Bay); 2 Tbsps sugar; 4 liters water; 59 milliliters worcestershire sauce; 1 medium yellow onion, chopped

Wayne's Award Winning Maryland Crab Soup requires about 50 minutes from start to finish. This gluten free, dairy free, and pescatarian recipe serves 8. One portion of this dish contains roughly 27g of protein, 2g of fat, and a total of 244 calories. It works well as a pretty expensive main course for Autumn. A mixture of pepper sauce, seafood seasoning, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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. Season with salt and pepper.

Ingredients you will need

Beef Bouillon Granules

Worcestershire Sauce

Seafood Seasoning

Salt And Pepper

Bay Leaves

Bouillon

Whole Chicken

Sugar

Water

Equipment you will use

Pot

Cut the whole crabs in half, add them to the pot, and bring to a second boil.

Equipment you will use

Pot

Remove whole crabs after 5 to 10 minutes. Skim any excess froth created by the crab parts.

Ingredients you will need

Crab

Add the tomatoes and hot sauce; stir to combine.

Ingredients you will need

Hot Sauce

Tomato

Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes.

Ingredients you will need

Green Beans

Lima Beans

Cabbage

Carrot

Celery

Onion

Corn

Add the potatoes and cook until tender.

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Potato

Add the crabmeat and cook for 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Crabmeat

Serve garnished with chopped parsley.

Ingredients you will need

Parsley

Equipment

Pot

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.