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Cream of Crab Soup



  • 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


  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


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