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She Crab Soup

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Submitted by freefood

YIELD

8 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

1 1
EACH EACH LEEKS
sliced *
8 8
EACH EACH CELERY STALKS
diced
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 0.9
QUART L FISH STOCK *
½ 226.8
POUND G CLAW CRAB MEAT *
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
2 2
EACH EACH EGG YOLKS
beaten *
1 1
EACH EACH ONIONS
diced
¼ 113.4
POUND G BUTTER
1 5
TEASPOON ML TOMATO PASTE
1 0.9
QUART L CHICKEN BROTH *
4 115.6
OUNCES ML/G CRAB ROE *
4 6E+1
TABLESPOONS ML SHERRY
½ 237
PINT ML CREAM *

Directions

Melt butter in saucepan, add vegs. and simmer until tender.

Mix flour, tomato paste and oregano.

Stir well.

Stir in chicken broth and fish stock.

Boil 30 min., stirring occasionally. To this mixture, add crab roe, crabmeat, sherry, Worcestershire sauce, salt and pepper.

Cook for 5 minutes ONLY.

Remove from heat. Add egg yolks and cream.

Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 135 80% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 209mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 11% Vitamin C 4%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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