Cream of Crab Soup
Yield
6 servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| ¼ | teaspoon |
celery salt
|
|
| 1 |
chicken bouillon cubes
|
*
|
|
| 1 | cup |
water
boiling |
|
| 1 | dash |
black pepper
to taste |
*
|
| ¼ | cup |
onions
chopped |
|
| 1 | quart |
milk
|
|
| 1 | cup |
butter
|
|
|
parsley leaves
chopped, to taste |
*
|
||
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 1.3 | ml |
celery salt
|
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 237 | ml |
water
boiling |
|
| 1 | dash |
black pepper
to taste |
*
|
| 59 | ml |
onions
chopped |
|
| 0.9 | l |
milk
|
|
| 237 | ml |
butter
|
|
| 1 | x |
parsley leaves
chopped, to taste |
*
|
| 45 | ml |
all-purpose flour
|
|
Directions
Dissolve boullion cube in water.
Cook onion in butter until tender, blend in flour and seasonings.
Add milk and bouillion gradually; cook until thick, stirring constantly.
Add crabmeat, heat. Garnish with parsley.
