You are here

Crab Meat Soup With Sherry

  Celery pieces 1 Cup (16 tbs) (1 Inch)
  Fish stock 1 1⁄3 Cup (21.33 tbs)
  Canned crab meat 15 Ounce, drained, flaked
  Instant nonfat dry milk solids 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Whole milk 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Arrowroot 4 Teaspoon
  Cold water 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon
  Sliced celery 3 Tablespoon (For Garnish)

Simmer celery in stock in a covered saucepan 15 minutes.
Place celery and stock in a food processor or blender; add 1 cup of flaked crab meat, the milk solids, water, milk, salt, and mace.
Puree mixture; pour back into saucepan.
Heat crab mixture to simmering.
Mix arrowroot with a little cold water; stir into crab mixture.
Simmer, stirring constantly, until mixture has thickened.
Stir in sherry and remaining crab meat.
Heat thoroughly.
Garnish with celery slices.
Serve immediately.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 896 Calories from Fat 128

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 416.9 mg139%

Sodium 4205 mg175.2%

Total Carbohydrates 77 g25.8%

Dietary Fiber 3 g12.1%

Sugars 63.9 g

Protein 114 g227.9%

Vitamin A 17.7% Vitamin C 19.1%

Calcium 158.7% Iron 5.2%

*Based on a 2000 Calorie diet

Crab Meat Soup With Sherry Recipe