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