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Chicken Crabmeat Pepperpot

Chef.Foodie's picture
Ingredients
  Low sodium chicken broth 10 1⁄2 Ounce
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Teaspoon, minced
  Shredded cooked chicken breast 2 Cup (32 tbs)
  Corn on the cob 3 Cup (48 tbs)
  Lump crabmeat 1⁄2 Pound, drained
  Sweet red pepper 1 Medium, cut into 1-inch pieces
  Green pepper 1 Medium, cut into 1-inch pieces
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Ground pepper 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. Combine first 3 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
2. Add chicken and corn to broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Stir in crabmeat and remaining ingredients; cover and cook 10 additional minutes or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Crab
Interest: 
Healthy
Servings: 
5

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4.24412
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 337 Calories from Fat 81

% Daily Value*

Total Fat 9 g14%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 25.2 mg8.4%

Sodium 546.8 mg22.8%

Total Carbohydrates 42 g14%

Dietary Fiber 5.4 g21.8%

Sugars 7.4 g

Protein 26 g51.5%

Vitamin A 44.3% Vitamin C 127.2%

Calcium 4.7% Iron 13.3%

*Based on a 2000 Calorie diet

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Chicken Crabmeat Pepperpot Recipe