Quick and Easy Spicy Crab Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a favorite recipe from the National Fisheries Institute. I have not tried it because I'm allergic to seafood, but the rest of my family likes it. Ingredients:
1 lb crabmeat, cooked and flaked cartilage removed |
1 (28 ounce) can crushed tomatoes, in tomato puree undrained |
2 cups water |
1 (10 3/4 ounce) can chicken broth |
3/4 cup chopped celery |
3/4 cup diced onion |
1 teaspoon seafood seasoning |
1/4 teaspoon lemon pepper |
1 (10 ounce) package frozen corn, thawed |
1 (10 ounce) package frozen peas, thawed |
Directions:
1. Combine tomatoes, water, broth, celery, onion, seafood seasoning, and lemon pepper in 6 quart soup pot. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes.
2. Add corn and peas; simmer 10 minutes more.
3. Add crabmeat and simmer until hot. Serve.
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