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Ginger Crab Soup
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Makes 4 serving
Carbs: 3.1g
Calories: 207
Fat: 2.4 g
Protein: 37.5g
3 cups homemade chicken stock
2 thin slices fresh ginger root, un-peeled
6 oz (170g) fresh or frozen crab meat, thawed
1 green onion, chopped
1 tbl dry sherry
1 tsp white vinegar
Salt and cayenne pepper, to taste.
In a medium saucepan, bring chicken stock and ginger to a simmer. Remove pan from heat and remove ginger slices. Stir in crab meat and green onions. Season to taste with sherry, vinegar, salt, and cayenne.
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