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Spicy Crab Soup

1 pound crabmeat *, cooked and flaked with cartilage removed
2 cups water
1 (10.75-ounce) can low sodium chicken broth
2 (16-ounce) cans diced tomatoes, undrained
3/4 cup chopped celery
3/4 cup diced onion
1 teaspoon seafood seasoning
1/4 teaspoon lemon pepper seasoning
1 (10-ounce) package frozen corn, thawed
1 (10-ounce) package frozen peas, thawed

1. In a six quart soup pot, add water, broth, tomatoes, celery, onion, sea-food seasoning and lemon-pepper seasoning. Bring to a boil and sim-mer for 20 to 30 minutes. Add corn and peas and simmer an additional 10 minutes. Add crabmeat, then simmer until hot.

Makes 6 servings.

* If purchasing blue crab or surimi seafood, purchase flake style or mixture of flake and chunk.

Recipe provided courtesy of National Fisheries Institute.