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Crab Meat Soup With Sherry Recipe
|Celery pieces||1 Cup (16 tbs) (1 Inch)|
|Fish stock||1 1⁄3 Cup (21.33 tbs)|
|Canned crab meat||15 Ounce, drained, flaked|
|Instant nonfat dry milk solids||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Whole milk||1⁄2 Cup (8 tbs)|
|Ground mace||1⁄8 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Sliced celery||3 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 896 Calories from Fat 128
% Daily Value*
Total Fat 14 g21.9%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 416.9 mg
Sodium 4205 mg175.2%
Total Carbohydrates 77 g25.8%
Dietary Fiber 3 g12.1%
Sugars 63.9 g
Protein 114 g227.9%
Vitamin A 17.7% Vitamin C 19.1%
Calcium 158.7% Iron 5.2%
*Based on a 2000 Calorie diet
Place celery and stock in a food processor or blender; add 1 cup of flaked crab meat, the milk solids, water, milk, salt, and mace.
Puree mixture; pour back into saucepan.
Heat crab mixture to simmering.
Mix arrowroot with a little cold water; stir into crab mixture.
Simmer, stirring constantly, until mixture has thickened.
Stir in sherry and remaining crab meat.
Garnish with celery slices.