Maryland-Style Crab Soup

Maryland-Style Crab Soup

adapted from Maryland Seafood Cookbook III

There are different styles of crab soup. This a s tomato based version which is lower in fat and calories than the cream based version.

If you would prefer a milder spice, decrease the amount of Old Bay.

Makes large 4 servings                                               1 WW Blue point / serving

1 quart crab stock

1 28-oz. can whole peeled tomatoes

4 oz. corn, fresh or frozen, thawed

1/2 cup frozen peas, thawed

1 cup potatoes, cut into 1/2 - inch pieces

1/3 cup chopped celery

1/2 cup chopped onions

1/2 tsp. Old Bay seasoning  or your favorite seafood seasoning

1/2 tsp. Kosher salt

1/8 tsp. lemon pepper

1/2 lb. crabmeat

1. Place the stock into a pot and bring to a boil.
2. Drain the tomatoes, putting the juices into the pot.
3. Chop the tomatoes and  add to the pot, along with the corn, peas, potatoes, celery, onions, Old Bay, salt and lemon pepper.; simmer covered over low heat for about 45 minutes or until the vegetables are almost cooked.
4. Add the crabmeat and cook for another 15 minutes or until heated through.
5. Serve passing more Old Bay for people who want it spicy.

Enjoy!