Spicy crab soup

Yield: 1 Servings

Measure Ingredient
1 quart Water
3 Chicken parts; (neck or wing)
3 pounds Canned tomatoes; quartered
8 ounces Frozen corn; thawed
1 cup Frozen peas; thawed
1 cup Potatoes; diced
¾ cup Celery; chopped
¾ cup Onion; diced
¾ tablespoon Seafood seasoning
1 teaspoon Salt
¼ teaspoon Lemon pepper
1 pounds 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 1-½ teaspoons.)

Yield: 8 servings. Calories: 153 per serving.

for Maryland Blue Crab

Posted to recipelu-digest by LSHW <shusky@...> on Feb 17, 1998

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