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Crab Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, H
MineralsChromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Lump crabmeat - picked over

  2. 6-oz cans crabmeat, drained and Flaked)

  3. 1/3 cup 78ml Dry sherry

  4. 1 Tomato soup - (11 oz)

  5. 1 Green pea soup - (11 oz)

  6. 1/2 teaspoon 2 1/2ml Tabasco pepper sauce

  7. 2 cups 474ml Milk

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine crabmeat and sherry; marinate 15 minutes.

  2. In 3-quart saucepan, over low heat, stir together soups and Tabasco pepper sauce. Gradually stir in milk until well blended and mixture is heated throughout.

  3. Just before serving, add crabmeat mixture to saucepan; cook until heated through.

  4. This recipe yields 6 cups for 6 to 8 servings.

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