Creamed Crab Soup


Creamed Crab Soup

Nutritional Facts
Serving Size: 
about 1 cup (8 fl. oz)
Calories from Fat: 
54.53kcal
Calories: 
165
Total Fat: 
6.11g
Saturated Fat: 
3.33g
Cholestrol: 
44.31mg
Sodium: 
545.59mg
Dietary Fiber: 
0.94g
Total Carbohydrate: 
15.08g
Sugars: 
7.48g
Protein: 
13.41g
Calcium: 
188.73mg
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Source: 
Makers of LACTAID® Brand Products

Chunks of crabmeat and potatoes float in a creamy broth flavored with mustard, thyme, and Old Bay® seasoning.

Yields/Serves: 
12
servings
Ingredients: 
3 tablespoons butter
1 onion, finely chopped
2 potatoes, peeled and cut into medium dice
2 teaspoons Old Bay® Seasoning
1 tablespoon dry mustard
1 tablespoon fresh thyme
1/3 cup all purpose flour
1/8 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper
6 cups LACTAID® Reduced Fat Milk
1 pound backfin or chunk crab meat
2 tablespoons chopped parsley
2 tablespoons dry sherry (optional)
2 tablespoons chopped scallions
  1. Melt butter in a large pot over medium high heat. Add the onion and cook 2-3 minutes or until aromatic.
  2. Add potatoes, Old Bay(R) seasoning, mustard, and thyme. Reduce heat to low and cook, stirring often, until the potatoes are just tender, about 15-20 minutes.
  3. Remove from the heat and stir in the flour, cayenne, salt and pepper. Mix well. Return to medium heat and stir constantly for 1-2 minutes to cook the flour. Remove from heat again and slowly pour in the LACTAID® Reduced Fat Milk, while stirring constantly to prevent lumps. Return to heat and cook over medium-low heat, stirring frequently until thickened, about 5-6 minutes.
  4. Add the crabmeat and parsley. Simmer over low heat 5-8 minutes or until heated through.
  5. Stir in sherry, if desired, and top with chopped scallions just before serving.