INGREDIENTS
1 quart water
2 chicken legs
3 (16 oz.) cans whole tomatoes, quartered
1 box frozen corn, thawed
1 medium potato, diced
3/4 cup celery, chopped
3/4 cup onion, diced
3/4 TBSP. seafood seasoning
1 tsp. salt
1/4 tsp. black pepper
1 lb. crabmeat
DIRECTIONS
Place water and chicken in a large soup pot.
Cover and simmer oven low heat for 1 hour.
Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes.
Add crabmeat, cover and simmer for 15 more minutes or until hot.
Serves 8.
