Cream of crab soup

Cream of crab soup



  • salt - 1/4 tsp
  • cream - 1/4 c
  • chicken stock - 4 c
  • crab meat - 1 lb
  • scallions, chopped - 2 item
  • strips bacon, diced - 3 item
  • white wine or apple juice - 1/4 c
  • potato starch or cornstarch - 2 Tbsp

How to make cream of crab soup:

Place bacon in a large, heavy pot and cook until crisp. Add scallions and cook an additional 2 to 3 minutes. Add crab meat, salt, wine or juice and chicken stock and bring to a boil. Combine cream with potato or cornstarch and add to soup. Stir until thickened and serve. Yields 6 servings.

Recipe categories: Soups & stews, Bisques/cream soups, Crab.

Cream of crab soup
Average rating: 3.5 of 5, total votes: 6
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
beaten eggs, cloves garlic, chuck roast, rich chicken stock, lean ground beef or turkey, each dried: northern beans, black beans, kidney beans, yellow peas, green peas, lentils or 6 of your favorite beans, sun-dried tomatoes not packed in oil, cooked ham, in one piece, stewing beef beef bones, cream of potato soup, undiluted
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