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Cream of Crab Soup


Saved in 3 recipe boxes and 2 cookbooks

Yield

6

servings

Prep

5

min

Cook

25

min

Ready

30

min

Trans-fat Free
 

Ingredients

1 pound crab meat
¼ teaspoon celery salt
1 each chicken bouillon cubes
*
1 cup water
boiling
1 dash black pepper
to taste
*
¼ cup onions
chopped
1 quart milk
1 cup butter
1 x parsley leaves
chopped, to taste
*
3 tablespoons 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: 2015-03-18

Comments

 

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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