Ingredients
- 4 quarts water
- two tablespoons chicken bouillon granules
- two tablespoons beef bouillon granules
- two tablespoons sea food seasoning, or even more to taste (suggested: Old Bay)
- 1/4 cup worcestershire sauce
- 2 bay leaves
- two tablespoons sugar
- Kosher salt and freshly ground pepper
- 6 soup crabs, or 3 small live crabs, cleaned and rinsed
- 3 cups canned diced tomato plants
- 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 eco-friendly 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, selected free from any damaged shells
- 1 pound claw crabmeat, selected free from any damaged shells
- Chopped fresh parsley leaves, for garnish
Directions
Bring water to some boil inside a stockpot, adding the chicken and beef bouillon granules, sea food seasoning, worcestershire sauce, bay leaves and sugar stir until bouillon is dissolved. Season with pepper and salt.
Cut the entire crabs in two, add these to the pot, and produce to some second boil. Remove whole crabs after five to ten minutes. Skim any excess froth produced through the crab parts. Add some tomato plants and hot sauce stir to mix. Add some carrots, celery, corn, eco-friendly beans, lima beans. cabbage, and onion, provide a minimal boil, and prepare for ten minutes. Add some taters and prepare until tender. Add some crabmeat and prepare for ten minutes. Season with pepper and salt. Serve garnished with chopped parsley.
Recipe thanks to Paula Deen
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