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Curried Crab Soup

Ingredients
  Butter/Margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Curry powder 1 Teaspoon
  Salt 1 Teaspoon
  Milk 4 Cup (64 tbs)
  Canned crabmeat 7 1⁄2 Ounce
  Dry white wine 1⁄4 Cup (4 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Snipped chives 1 Teaspoon
Directions

In saucepan melt butter.
Blend in flour, curry, and salt.
Add milk all at once; cook, stirring constantly, till thickened and bubbly.
Add crab meat and wine; heat through.
Cool.
Blend about 16 cup of the soup with sour cream till smooth; stir sour cream mixture into soup.
Chill thoroughly, several hours or overnight.
Serve cold in bowls surrounded with crushed ice.
Garnish with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Party

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4.10357
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1635 Calories from Fat 1026

% Daily Value*

Total Fat 116 g178.5%

Saturated Fat 66.6 g333%

Trans Fat 0 g

Cholesterol 494.3 mg164.8%

Sodium 3619.8 mg150.8%

Total Carbohydrates 83 g27.7%

Dietary Fiber 2.6 g10.4%

Sugars 56.5 g

Protein 68 g136.4%

Vitamin A 72.8% Vitamin C 9.2%

Calcium 132.5% Iron 21.1%

*Based on a 2000 Calorie diet

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Curried Crab Soup Recipe