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    You are in: Home / Recipes / Creamy Crab Soup Recipe
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    Creamy Crab Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Ranikabani's Note:

    A friend of mine gave me this recipe but I haven't tried it yet...sounds yummy though :)

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    Units: US | Metric


    1. 1
      Drain crab and remove bits of shell and cartilage.
    2. 2
      Cut the legs in pieces.
    3. 3
      Saute the onion and celery in butter for about 10 minutes.
    4. 4
      Blend in the flour and the seasonings.
    5. 5
      Add the milk, stirring and cooking until it is smooth and has a thick consistency.
    6. 6
      Puree the soup in a blender.
    7. 7
      Put the soup back in the pan and add the crab and cream.
    8. 8
      Garnish with parsley and enjoy!

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    Ratings & Reviews:

    • on January 19, 2007

      I made this tonight, but I'm not assigning stars because I made so many changes to ingredients that it wasn't a fair test of the recipe. I used imitation crabmeat, left out the celery because I don't like it, increased the onion to 3/4 cup and added 1/2 of a shallot that was sitting in the fridge. I used white pepper instead of cayenne pepper, and I also used 2 1/2 cups of skim milk and 1/2 cup of half n half (again...based on what I had available). It turned out ok, but I need to try it again with the recipe as is. The instructions do need some clarification. There is no mention as to when to add the sherry & lemon juice, and it doesn't say if you should reheat after adding the crab & cream (which I did since the cream was cold).

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    Nutritional Facts for Creamy Crab Soup

    Serving Size: 1 (187 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 277.7
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 13.4 g
    Cholesterol 89.9 mg
    Sodium 562.4 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 10.0 g

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