Quick Crab Soup Recipe




 Onion1 Medium, finely chopped
 Butter2 Tablespoon
 All purpose flour1 Tablespoon
 Water2 Cup (32 tbs)
 Frozen crabmeat6 Ounce, thawed and drained
 Celery1⁄4 Cup (4 tbs), finley chopped
 Parsley2 Tablespoon, chopped (fresh)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Hot sauce1⁄8 Teaspoon
 Milk3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 903 Calories from Fat 424

% Daily Value*

Total Fat 48 g73.4%

Saturated Fat 28.4 g141.9%

Trans Fat 0 g

Cholesterol 132.3 mg

Sodium 1331.9 mg55.5%

Total Carbohydrates 71 g23.6%

Dietary Fiber 5.4 g21.7%

Sugars 45.3 g

Protein 55 g109.9%

Vitamin A 82.4% Vitamin C 93.7%

Calcium 87.7% Iron 18.2%

*Based on a 2000 Calorie diet


Saute onion in butter in a heavy skillet until tender; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add remaining ingredients, stirring well.
Cook mixture over low heat, stirring constantly, just until thoroughly heated.
Serve soup immediately.