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Spicy Crab and Scallop Soup Recipe
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
Saut� 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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