Cream of Crab Soup
Yield: 6 servings
Ingredients
- 1 pound crabmeat
- 1 teaspoon celery salt
- 1 chicken bouillon
- 1 cup boiling water
- Dash of pepper
- 1/4 cup onion, chopped
- 1/2 quart water
- 1/2 quart heavy cream
- 1 cup butter
- Thickener of choice
- Chopped parsley
Instructions
- Dissolve bouillon cube in water.
- Cook onion in butter until tender; blend in seasonings.
- Add water, cream and bouillon gradually.
- Add thickener of choice and cook until thick, stirring constantly.
- Add crabmeat; heat.
- Garnish with parsley.
Nutrition
Per serving: 486 Cal (85% from Fat, 13% from Protein, 2% from Carb); 16g Protein; 47g Tot Fat; 2g Carb; 0g Fiber; 85mg Calcium; 1mg Iron; 1334mg Sodium; 178mg Cholesterol
