Blue Crab Soup

All right, now I promised y'all crabs, and crabs it is

And we've still got a lot to do. Look at all these ingredients up here

But don't let it scare you. I've got to finish the cucumber salad

But before I do that, I've got four quarts of boiling water up here

And I'm going to add to it beef bouillon granules, which you can use the little cubes

and some chicken bouillon granules. an Old Bay, which I just do love

some Worcestershire sauce, a little sugar, a couple of bay leaves, and some salt

Now, I was telling y'all a little bit about my friend, Wayne Brock

All right, now Wayne tells us to take whole crabs and cut them in two

So we're going to slip those down in there. These are beautiful blue crabs

Look at those claws. It's just beautiful. All right, we're going to stick those down in there

Now I've got one more to cut, and I'm just gonna take the knife

and hammer through him just like that. I'm gonna remove his little face

Oh see the yellow stuff See that gold stuff Now some people don eat that but when I eating blue crab I just love that rich crab flavor

And I'm going to take that juice from those crabs, and I'm going to go ahead and throw that in there

All right, so I'm going to let that cook for a few minutes. Now, I'm changing this recipe just a little bit

because Wayne puts his crabs in there, and he leaves them the whole time he's cooking everything else

But I want to eat those crabs, so I don't want them overcooked

So I'm going to let them cook for about five or so minutes

and then I'm going to pull them out and add my other ingredients, and then we'll add the crabs back to the pot

when everything else is done. You can see how quickly that crab cooks

All right, I'm going to take these out. I don't want them to overcook

The shells have already turned a pinkish orange for us. All right

Now I'm gonna add the rest of the ingredients to our pot

I'm using fresh green beans. You can certainly use a canned. I don't recommend frozen green beans, though

That's one of those vegetables that just is not meant to be frozen

Now for your butter beans you can use fresh but frozen are just as good And I adding frozen whole kernel corn Now you can use canned on that

but I love the frozen kernels. To me, they're as good as the fresh also

All right, now I'm using fresh diced celery, fresh sliced carrots. I've got a cup of diced cabbage that I'm adding now

and diced yellow onions. All right, now I've got fresh red potatoes that I've diced

Add those to the pot. And just diced canned tomatoes. For now, we're gonna cover this and let it cook 15 or 20 minutes

But I've got a pot of vegetables right over here ready because I'm actually making a bunch of this for the weekend

because we're going to go through this like crazy. So I'm going to add the crabs to our stock and our vegetables

You know, I think this is about the only soup that you may need a claw cracker to eat

So, okay, now I've got our store-bought pre-sorted lump crab meat. Look how pretty that is. And you'll want to make sure that you've picked all your crab

free of the shells All right and then I going to add our claw meat which you can see is a darker meat And this is store too All right and I going to add our parsley

Look at that. Now, I'm going to add just a little Texas peat. Then I'm going to have my bottle

out, so people that like more heat can kick it up themselves at the table. So now I'm going to

cover this and let it simmer for about 10 minutes. I wanna make sure that that crab meat

is good and hot in there. This is what I've been waiting for

Oh, the aroma. I wish y'all were here with me. The aroma's just wonderful

Oh wee. And I've got to have a piece of that crab

I'm gonna strain some of that. Whoa, am I pouring it out

I've got me too much. There we go. I think this is just perfect for the soup

It certainly made a mess, though. That's what happens when I get excited and hungry

and ready to taste. This is just such a fun bowl right here

Oh my goodness. Mmm, it's so delicious