Recipes - Crab Soup

Recipes

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)

Instructions

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.

This recipe is from: Maryland Department of Agriculture, Seafood Marketing Program

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