Crab Meat Soup With Sherry Recipe


Health IndexAverageCuisine
Main Ingredient


 Celery pieces1 Cup (16 tbs) (1 Inch)
 Fish stock1 1⁄3 Cup (21.33 tbs)
 Canned crab meat15 Ounce, drained, flaked
 Instant nonfat dry milk solids1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Whole milk1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Ground mace1⁄8 Teaspoon
 Arrowroot4 Teaspoon
 Cold water1 Cup (16 tbs)
 Dry sherry2 Tablespoon
 Sliced celery3 Tablespoon (For Garnish)

Nutrition Facts

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


Simmer celery in stock in a covered saucepan 15 minutes.
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.
Heat thoroughly.
Garnish with celery slices.
Serve immediately.