Cream of Crab Soup

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

1. Dissolve bouillon cube in water.
2. Cook onion in butter until tender; blend in seasonings.
3. Add water, cream and bouillon gradually.
4. Add thickener of choice and cook until thick, stirring constantly.
5. Add crabmeat; heat.
6. Garnish with parsley.

Yield: 6 servings

Per Serving: 486 Cal (85% from Fat, 13% from Protein, 2% from Carb); 16 g Protein; 47 g Tot Fat; 2 g Carb; 0 g Fiber; 85 mg Calcium; 1 mg Iron; 1334 mg Sodium; 178 mg Cholesterol

LOW CARBOHYDRATE RECIPES