Cream of crab soup
Cream of crab soup recipe in the low carb category
Recipe ingredients:
- 1 pound crabmeat
- 1 teaspoon celery salt
- 1 chicken bouillon
- 1 cup boiling water
- Dash of pepper
- 1/4 cup onion, chopped
- 1/2 quart water
- 1/2 quart heavy cream
- 1 cup butter
- Thickener of choice
- Chopped parsley
Recipe method:
- Dissolve bouillon cube in water.
- Cook onion in butter until tender.
- Blend in seasonings.
- Add water, cream and bouillon gradually.
- Add thickener of choice and cook until thick, stirring constantly.
- Add crabmeat. Heat.
- Garnish with parsley.
Per serving: 486 cal (85% from fat, 13% from protein, 2% from carb); 16 g protein; 47 g tot fat; 2 g carb; 0 g fiber; 85 mg calcium; 1 mg iron; 1334 mg sodium; 178 mg cholesterol