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Cream Of Crab Soup

Chef.at.Home's picture
Ingredients
  Crab meat 1 Cup (16 tbs) (Cooked / Canned)
  Hard-cooked eggs 2 , chopped
  Light cream/Evaporated milk 3 Cup (48 tbs)
  Dry mustard 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Butter/Margarine 4 Teaspoon
  Thin lemon slices 4
  Minced parsley 1 Tablespoon
Directions

1. Flake the crab meat, remove any bits of shell, heat with the chopped eggs 5 minutes over hot, but not boiling, water with the cream or evaporated milk, mustard, salt and mace.
2. Put a teaspoon of butter or margarine into each of 4 warmed cups. Pour in the soup. Top each serving with a slice of lemon on which chopped parsley has been sprinkled.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Crab
Interest: 
Everyday

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2537 Calories from Fat 2216

% Daily Value*

Total Fat 252 g387.4%

Saturated Fat 153.5 g767.3%

Trans Fat 0 g

Cholesterol 1325.7 mg441.9%

Sodium 1367.7 mg57%

Total Carbohydrates 27 g9%

Dietary Fiber 1.5 g5.9%

Sugars 2.2 g

Protein 53 g106%

Vitamin A 194.7% Vitamin C 63.8%

Calcium 59.3% Iron 15.2%

*Based on a 2000 Calorie diet

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Cream Of Crab Soup Recipe