Crab And Corn Soup Recipe

This Crab and Corn Soup is terrific appetizer ! Try out this Crab and Corn Soup for lunch tonight and tell me if you've enjoyed it ! Your suggestions are welcome !




 Butter3 Tablespoon
 Flour1⁄3 Cup (5.33 tbs)
 Milk2 Cup (32 tbs)
 Cold water2 Cup (32 tbs)
 Canned crab meat6 Ounce
 Whole kernel corn12 Ounce
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Table cream1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 268 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 9.7 g48.5%

Trans Fat 0 g

Cholesterol 82.9 mg

Sodium 572.4 mg23.9%

Total Carbohydrates 19 g6.4%

Dietary Fiber 0.83 g3.3%

Sugars 7.1 g

Protein 12 g23.5%

Vitamin A 9.9% Vitamin C 2%

Calcium 15% Iron 2.9%

*Based on a 2000 Calorie diet


Melt the butter in a 1 1/2 quart glass or ceramic casserole for 30 seconds on the high est setting.
Stir in flour with a wire whisk.
Gradually stir in milk and water.
Cook for 5 minutes or until thickened.
During cooking stir twice with whisk to make a smooth sauce.
Drain crab and corn.
Breakcrab meat into pieces, removing cartilage.
Stir crab meat and corn into the sauce.
Season with salt and pepper.
Cover casserole and cook for 5 minutes on "simmer" setting.
Remove from oven and stir in cream.
Garnish with slices of tomato and watercress.