Spicy Crab Soup
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
3/4 cups celery, chopped
4/4 cup onion, diced
5/4 tablespoon seafood seasoning 1 teaspoon salt
6/4 teaspoon lemon pepper 1 pound 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.
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