Total Time
45mins
Prep 5 mins
Cook 40 mins

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 Nutrition

  • 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
  • 34 cup chopped celery
  • 34 cup diced onion
  • 1 teaspoon seafood seasoning
  • 14 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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