| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 3 |
|
Chicken parts; (neck or wing) |
| 3 |
lb |
Canned tomatoes; quartered |
| 8 |
oz |
Frozen corn; thawed |
| 1 |
c |
Frozen peas; thawed |
| 1 |
c |
Potatoes; diced |
| 3/4 |
c |
Celery; chopped |
| 3/4 |
c |
Onion; diced |
| 3/4 |
tb |
Seafood seasoning |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Lemon pepper |
| 1 |
lb |
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.
http://www.web-span.com/crab/recipe.htmlRecipes
for Maryland Blue Crab
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998
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