She Crab Soup I

4.8
(4)

Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

Servings:
6
Yield:
6 to 8 servings

Ingredients

  • 1 onion, chopped

  • 1 ½ tablespoons margarine

  • 2 teaspoons all-purpose flour

  • 1 ½ teaspoons margarine

  • 1 quart whole milk

  • 1 pound crabmeat, flaked

  • 4 ounces crab roe

  • teaspoon ground white pepper

  • teaspoon ground mace

  • 2 cups milk

  • ½ cup dry sherry

Directions

  1. Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.

  2. Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.

  3. Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.

  4. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.

  5. Remove from heat and add wine.

  6. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

Nutrition Facts (per serving)

292 Calories
13g Fat
18g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 292
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 26%
Cholesterol 138mg 46%
Sodium 501mg 22%
Total Carbohydrate 18g 6%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 26g
Vitamin C 7mg 37%
Calcium 325mg 25%
Iron 1mg 4%
Potassium 706mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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