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Spicy Crab and Scallop Soup Recipe

Ingredients:

1 medium onion, chopped
1 rib celery, chopped
1 tbsp. margarine
1-1/2 cup clam juice
1 can (14 oz.) reduced-sodium stewed tomatoes, undrained
2 tsp. pickling spice
1 can (4 oz.) lump crabmeat, drained
1/2 lb. bay scallops
1/4 cup 2% reduced-fat milk
to taste salt
to taste pepper

Directions:

Sautè onion and celery in margarine in large saucepan until softened. Add clam juice and stewed tomatoes and liquid.

Place pickling spice in a mesh tea ball or tie in cheesecloth; add to mixture.

Heat to boiling; simmer 2 minutes.

Stir in crabmeat and scallops; simmer until scallops are tender and opaque, about 3 minutes. Discard pickling spice.

Stir in milk; heat until hot. Do not boil.

Season to taste with salt and pepper.

source: Vernalalisa's Party Menus

Please feel free to modify these recipes for any dietary needs or special diets.

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