Wayne's Award Winning Maryland Crab Soup Recipe - Paula Deen

Ingredients

• 1 lb lump crabmeat, picked free of any broken shells
• 1 lb claw crabmeat, picked free of any broken shells
• 2 cups red potatoes, cubed with skins on
• 1 cup cabbage, diced
• 1 medium yellow onion, chopped
• 1 1/2 cups lima beans, fresh or frozen
• 1 1/2 cups green beans, fresh or frozen
• 1 1/2 cups corn kernels, fresh or frozen
• 1 1/2 cups celery, diced
• 1 1/2 cups carrots, sliced
• 2 tablespoons sugar
• 1 teaspoon Paula Deen Hot Sauce
• 2 bay leaves
• 2 tablespoons or more to taste seafood seasoning
• 3 cups canned diced tomatoes
• 1/4 cup Worcestershire sauce
• 2 tablespoons beef bouillon granules
• 6 or 3 small live soup crabs, cleaned and rinsed
• 2 tablespoons chicken bouillon granules
• 4 quarts water
• fresh parsley, to taste