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    You are in: Home / Recipes / Low Country Cream of Crab and Squash Soup Recipe
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    Low Country Cream of Crab and Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    fluffernutter's Note:

    A South Carolina recipe ideal for the times when the Squash Fairy arrives and the family is tired of squash. It's very rich, so you may wish to moderate the amounts of butter and cream and crab.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a 1-gallon pot and saute the carrots, onions and garlic until onion is transparent.
    2. 2
      Add the pepper flakes and squash and cook until squash is tender.
    3. 3
      Add the crab base and water and mix well.
    4. 4
      Heat to a simmer then add the crab meat.
    5. 5
      Heat through and taste the soup. Add more water if it seems to strong or salty (since soup bases vary in strength).
    6. 6
      Whisk together the flour and a little of the milk to make a paste.
    7. 7
      Whisk in the remaining flour and half-and-half. Add the mixture to the soup.
    8. 8
      Cook, stirring, until the soup thickens, but try not to let it boil.
    9. 9
      Add salt to taste, if needed.
    10. 10
      Garnish with chives to serve.

    Ratings & Reviews:

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    Nutritional Facts for Low Country Cream of Crab and Squash Soup

    Serving Size: 1 (3181 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 212.9
     
    Calories from Fat 120
    56%
    Total Fat 13.4 g
    20%
    Saturated Fat 8.2 g
    41%
    Cholesterol 55.8 mg
    18%
    Sodium 474.7 mg
    19%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.9 g
    11%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    crab base

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