SPICY CRAB SOUP
1 qt. water
6 chicken wings
3 lbs. canned tomatoes, quartered
1 (8 oz.) frozen corn, thawed
1 c. frozen peas, thawed
3/4 c. celery, chopped
3/4 c. onion, diced
3/4 tbsp. seafood seasoning
1 tsp. salt
1/4 tsp. lemon pepper
1 lb. Maryland crabmeat, fresh or
pasteurized, (regular or claw)
Place water and chicken in a large pan. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium heat about 30 to 40 minutes or until vegetables are almost done. Add crabmeat, cover and simmer 15 minutes more. Serve hot. (If a milder soup is desired, decrease seafood seasoning.) Yield: 8 servings at 153 calories per serving.