Cream of Crab Soup

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Yield

6

servings

Prep

5

min

Cook

25

min

Ready

30

min

Trans-fat Free
 
Metric measurements

Ingredients

1pound crab meat
¼teaspoon celery salt
1each chicken bouillon cube *
1cup water boiling
1dash black pepper to taste*
¼cup onion chopped
1quart milkVideo
1cup butterVideo
1x parsley leaves chopped, to taste*
3tablespoons flour, all-purpose
* not incl. in nutrient facts

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.

First published: last updated: 2014-12-16

 

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 44471% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 637mg 27%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 43g
Vitamin A 25% Vitamin C 5%
Calcium 28% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
 
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