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Cream of Crab Soup
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Yield: 6 servings
1 pound crabmeat
1 teaspoon celery salt
1 chicken bouillon
1 cup boiling water
Dash of pepper
1/4 cup onion, chopped
1/2 quart water
1/2 quart heavy cream
1 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 Calories
2 carbs
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