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Creamed Crab Soup

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Recipe by:
Chunks of crabmeat and potatoes float in a creamy broth flavored with mustard, thyme, and Old Bay® seasoning.
Yield: 12 servings
Prep Time:
Cook Time:
Total Time:

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

Preparation

  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.

Nutritional Facts

Serving Size: about 1 cup (8 fl. oz)

Amount Per Serving

Calories 165
Total Fat 6.11g
Calories from Fat 54.53kcal
Saturated Fat 3.33g
Cholestrol 44.31mg
Sodium 545.59mg
Total Carbohydrate 15.08g
Dietary Fiber 0.94g
Sugars 7.48g
Protein 13.41g
Calcium 188.73mg
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