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CRAB, SPICY CRAB SOUP

Makes 8 servings.

Ingredients
• 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 cup celery, chopped
• 3/4 cup onion, diced
• 2 teaspoons seafood seasoning
• 1 teaspoon salt
• 3/4 teaspoon lemon pepper
• 1 pound Maryland crab meat, fresh or pasteurized, cartilage removed (regular or claw)


Directions
Place water and chicken in a quart soup pot.

Cover and simmer over low heat for at least one hour.

Remove chicken, add vegetables and seasonings and simmer, covered, over medium low heat for about 45 minutes or until vegetables are almost done.

Add crab meat, cover and simmer for 15 more minutes or until hot.

(If a milder soup is desired, decrease amount of seafood seasoning to 1-1½ teaspoons).


Maryland Dept of Agriculture Seafood & Aquaculture
www.marylandseafood.org

 

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