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Crab And Corn Soup

Gadget.Cook's picture
This Crab and Corn Soup is terrific appetizer ! Try out this Crab and Corn Soup for lunch tonight and tell me if you've enjoyed it ! Your suggestions are welcome !
Ingredients
  Butter 3 Tablespoon
  Flour 1⁄3 Cup (5.33 tbs)
  Milk 2 Cup (32 tbs)
  Cold water 2 Cup (32 tbs)
  Canned crab meat 6 Ounce
  Whole kernel corn 12 Ounce
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Table cream 1⁄4 Cup (4 tbs)
Directions

Melt the butter in a 1 1/2 quart glass or ceramic casserole for 30 seconds on the high est setting.
Stir in flour with a wire whisk.
Gradually stir in milk and water.
Cook for 5 minutes or until thickened.
During cooking stir twice with whisk to make a smooth sauce.
Drain crab and corn.
Breakcrab meat into pieces, removing cartilage.
Stir crab meat and corn into the sauce.
Season with salt and pepper.
Cover casserole and cook for 5 minutes on "simmer" setting.
Remove from oven and stir in cream.
Garnish with slices of tomato and watercress.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Servings: 
4

Rate It

Your rating: None
4.2
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 268 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 9.7 g48.5%

Trans Fat 0 g

Cholesterol 82.9 mg27.6%

Sodium 572.4 mg23.9%

Total Carbohydrates 19 g6.4%

Dietary Fiber 0.83 g3.3%

Sugars 7.1 g

Protein 12 g23.5%

Vitamin A 9.9% Vitamin C 2%

Calcium 15% Iron 2.9%

*Based on a 2000 Calorie diet

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Crab And Corn Soup Recipe