Wayne’s Award-Winning Maryland Crab Soup

Name: Wayne’s Award-Winning Maryland Crab Soup
Yield: about 8 quarts
Ingredients: 4 quarts water; 2 tablespoons chicken bouillon granules; 2 tablespoons beef bouillon granules; 6 soup crabs, or three small live crabs, cleaned and rinsed; 3 cups canned crushed tomatoes; 1/4 cup Worcestershire sauce; 2 tablespoons Old Bay Seasoning, or more to taste; 2 tablespoons sugar; 1 teaspoon Tabasco sauce; 2 bay leaves; 1 1/2 cups sliced carrots; 1 1/2 cups chopped 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 chopped cabbage; 1 medium onion, chopped; 2 cups cubed red potatoes, skins on; 1 pound lump crabmeat, picked free of any broken shells; 1 pound claw crabmeat, picked free of any broken shells; Salt and pepper

December 14, 2011

I’ve often spoken of all the interesting and wonderful people who cross my path. Well, Wayne Brokke is one of those people. Wayne had seen me on QVC several times, and when the opportunity arose for a trip to Savannah, he made a special point of coming in to meet me. We had a great time getting to know each other. Wayne is the owner of Wayne’s Bar-B-Que in Baltimore, where he also does cooking segments for a local television station. When I mentioned to Wayne that I was writing another cookbook, he graciously offered to share a few of his recipes. They are Wayne’s Cranberry Sauce, and the following recipe, which is a five-time winner of the Maryland Old Bay Soupstakes Critics and People’s Choice Award. Thanks, Wayne, and continued good luck to you!

Recipe notes

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