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Curry Crab Soup

Ingredients
  Crabmeat 3⁄4 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1 1⁄2 Tablespoon
  Milk 1 Cup (16 tbs)
  Half and half 1 Quart
  Curry powder 1⁄2 Teaspoon (Or More If Required)
  Dry sherry 3 Tablespoon
  Salt To Taste
  White pepper To Taste
  Red cayenne pepper 1 Pinch
  Finely chopped parsley/Finely chopped chives 1 Tablespoon
Directions

Flake crabmeat; remove cartilage.
Set aside.
Melt butter or margarine in a large saucepan.
Stir in flour.
Stirring constantly, cook until smooth and bubbly.
Slowly stir in milk.
Continue stirring until mixture thickens slightly.
Stir in half and half, flaked crabmeat, curry powder and sherry.
Season with salt, white pepper and red pepper to taste.
Stirring constantly, cook until very hot; do not boil.
Pour into a tureen or serve in individual bowls.
Garnish with parsley or chives.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood

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4.175
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2204 Calories from Fat 1430

% Daily Value*

Total Fat 166 g254.8%

Saturated Fat 101 g504.8%

Trans Fat 0 g

Cholesterol 827.7 mg275.9%

Sodium 3427 mg142.8%

Total Carbohydrates 84 g28%

Dietary Fiber 2.4 g9.5%

Sugars 19.8 g

Protein 100 g199.6%

Vitamin A 131% Vitamin C 170.6%

Calcium 166.7% Iron 20.3%

*Based on a 2000 Calorie diet

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Curry Crab Soup Recipe