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Cream of Crab Soup
Yield: 6 servings
1
1
1
1
pound crabmeat
teaspoon celery salt
chicken bouillon
cup boiling water
Dash of pepper
1
1
1
1
/4 cup onion, chopped
/2 quart water
/2 quart heavy cream
cup butter
Thickener of choice
Chopped parsley
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.
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
Cream of Crab Soup
44
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