Quick and Easy Spicy Crab Soup

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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb  crabmeat, cooked and flaked cartilage removed
• 1 (28 ounce) can crushed tomatoes, in tomato puree undrained
• 2  cups water
• 1 (10 3/4ounce) 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.