Ingredients for Cream Of Crab Soup From The Shore
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How to Make Cream Of Crab Soup From The Shore
- In a medium saucepan, heat 4 cups of milk over medium heat until almost boiling.
- Add 1 (10.75 ounce) can of condensed cream of mushroom soup, 1 cup of cooked crab meat, 1/2 cup of heavy cream, 1/4 cup of chopped celery, 1/4 cup of chopped green onions, 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
- In a small bowl, whisk together 3 tablespoons of all-purpose flour and 2-3 tablespoons of cold water until a smooth paste forms.
- Gradually whisk the flour paste into the soup. Bring the soup to a gentle simmer, stirring constantly.
- In a separate small bowl, whisk together 3 tablespoons of all-purpose flour and 2-3 tablespoons of cold water to create another smooth paste.
- Gradually whisk the second flour paste into the simmering soup. Continue to simmer for 2-3 minutes, or until the soup has thickened to your desired consistency, stirring frequently to prevent sticking.
- Remove from heat and serve immediately. Garnish with extra crab meat, green onions, or a lemon wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
4g
Fat
135g
Carbs
12g