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
- 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
