Wayne's Award Winning Maryland Crab soup

Parsley to taste Salt and pepper to taste 1 lb lump crabmeat, picked free of any broken shells 1 lb claw crabmeat, picked free of any broken shells 2 cup cubed red potatoes, skins on 1 cup diced cabbage 1 medium yellow onion, chopped 1 1/2 cup lima beans, fresh or frozen 1 1/2 cup green beans, fresh or frozen 1 1/2 cup corn kernels, fresh or frozen 1 1/2 cup diced celery 1 1/2 cup sliced carrots 2 tablespoon sugar 1 teaspoon Paula Deen Hot Sauce 2 bay leaves 2 tablespoon Old Bay Seasoning, or more to taste 3 cup canned diced tomatoes 1/4 cup Worcestershire sauce 2 tablespoon beef bouillon granules 6 soup crabs, or three small live crabs, cleaned and rinsed 2 tablespoon chicken bouillon granules 4 quart water Directions Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay seasoning, Worcestershire Sauce, sugar, bay leaves and salt; stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5-10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste. www.pauladeen.com