Snappy Crab Soup
- Number of Servings: 4
Ingredients
3/4 lb fresh or frozen crabmeat, cooked or 2 cans (or package) (6 oz. each)2 tbsp dry sherry2 cups chopped fresh tomatoes1 cup fresh or frozen green peas1 cup chicken broth or water1/2 tsp tabasco sauce1 cup light whipping cream (can be fat free)1 cup nonfat milk (any kind)Salt to taste (optional)Chopped parsley for garnish (optional)
Combine undrained crabmeat and sherry in a bowl.
Marinate for 15 minutes.
In a large saucepan, combine tomatoes, peas and chicken broth or water.
Heat to boiling.
Simmer 5 minutes or until peas are tender.
Puree tomato and pea mixture in blender.
Add tabasco, cream, milk, and salt.
Return to saucepan.
Add crab meat. Heat through.
Place in serving bowls and garnish with parsley.
Tip: May substitute imitation crabmeat for fresh or canned, but expect a sweeter taste and a milder crab flavor.
Goes great with salad!
Number of Servings: 4
Recipe submitted by SparkPeople user LIONSTARGIRL.
Marinate for 15 minutes.
In a large saucepan, combine tomatoes, peas and chicken broth or water.
Heat to boiling.
Simmer 5 minutes or until peas are tender.
Puree tomato and pea mixture in blender.
Add tabasco, cream, milk, and salt.
Return to saucepan.
Add crab meat. Heat through.
Place in serving bowls and garnish with parsley.
Tip: May substitute imitation crabmeat for fresh or canned, but expect a sweeter taste and a milder crab flavor.
Goes great with salad!
Number of Servings: 4
Recipe submitted by SparkPeople user LIONSTARGIRL.
Nutritional Info Amount Per Serving
- Calories: 247.5
- Total Fat: 11.1 g
- Cholesterol: 110.5 mg
- Sodium: 748.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.5 g
- Protein: 23.2 g
Member Reviews
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VEGGIEPHILE
Overall this is a good soup. I had to tweak it a bit. I added my moms home-canned tomatoes rather than fresh. I can't stand supermarket tomatoes. If I make it again, I think I'll add more veggies. I only say if because this is an expensive home-cooked meal in KS. No oceans here! - 12/14/07