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
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 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.

Recipes are from: Maryland Department of Agriculture, Seafood Marketing
Program

Source: http://skipjack.net/le_shore/crab/recipes.html



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