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Cream of Crab Soup

Recipe 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

Method

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.

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


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