Curried Crab Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Milk | 4 Cup (64 tbs) | |
| Canned crabmeat | 7 1⁄2 Ounce | |
| Dry white wine | 1⁄4 Cup (4 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Snipped chives | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1627 Calories from Fat 1026
% Daily Value*
Total Fat 116 g178.5%
Saturated Fat 66.6 g333%
Trans Fat 0 g
Cholesterol 494.3 mg164.8%
Sodium 4002.3 mg166.8%
Total Carbohydrates 88 g29.2%
Dietary Fiber 2.6 g10.4%
Sugars 55.9 g
Protein 68 g136.3%
Vitamin A 72.8% Vitamin C 9.2%
Calcium 131.9% Iron 20.2%
*Based on a 2000 Calorie diet
Directions
Blend in flour, curry, and salt.
Add milk all at once; cook, stirring constantly, till thickened and bubbly.
Add crab meat and wine; heat through.
Cool.
Blend about 16 cup of the soup with sour cream till smooth; stir sour cream mixture into soup.
Chill thoroughly, several hours or overnight.
Serve cold in bowls surrounded with crushed ice.
Garnish with chives.
Chef
