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| | Spicy Crab Soup
1 quart of water
3 Chicken parts, neck or wings
3 pounds of canned tomatoes, quartered
8 ounces of frozen corn, thawed
1 cup of frozen peas, thawed
1 cup of potatoes, diced
3/4 cup of celery, chopped
3/4 cup of onion, diced
3/4 tablespoon of seafood seasoning
1 teaspoon of salt
1/4 teaspoon of lemon pepper
1 pound of Maryland crabmeat; fresh or pasteurized, cartilage removed (regular or claw meat)
Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.) Yield: 8 servings. Calories: 153 per serving. source: Maryland Seafood |
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