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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 10 servings The following items or measurements are not included below: 1 lb fresh lump crabmeat 10 3/4 ounces tomato soup |
||
| Calories 229 | ||
| Calories from Fat 66 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 1033mg | 43% | |
| Potassium 493mg | 14% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 6.5g | ||
| Protein 12.9g | 25% | |
Ingredients
- 1 lb fresh lump crabmeat
- 1 (10 3/4 ounce) can cream of celery soup, undiluted
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (10 3/4 ounce) can tomato soup, undiluted
- 1 quart milk
- 1/2 cup dry sherry
- 2 tablespoons sugar
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 5 drops hot sauce
Directions
1
Drain crabmeat, and remove any bits of shell.2
Set aside.3
Stir together celery soup and next 9 ingredients.4
Cook over medium heat, stirring constantly, until mixture is thoroughly heated.5
Stir in crabmeat.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Soups > Bisques/Cream
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Romantic
Featured Reviews for This Recipe
From: Sue Steinmetz
On Sep 2, 2002
I followed the recipe to a T, but it seemed very runny and had a strong taste of tomato. Next time, I'll try it without the tomato soup. It was good though, but it didn't taste like crab bisque.
From: Chris Letourneau
On Apr 23, 2002
Excellent! Very easy to prepare and delicious. this recipe is a keeper. No substitutions are necessary. You could add slightly more sherry but it really is not necessary. Would suggest serving with a very light menu.
From: Paul Quick
On Feb 1, 2003
I like the recipe but find it actually works better as a seafood bisque rather than crab. I used crawfish meat and shrimp and it was delicious. I also prefer to use cream of chicken soup instead of mushroom. I recommend the "tomato soup with roasted herbs" or the "cream of chicken with herbs" and just a little less pepper.
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