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Cauliflower and Crab Chowder


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Rate this recipe 4.5/5 (4 Votes)


  • 2 c. cauliflower flowerets
  • 1 (14.7 oz) can chicken broth
  • 1/2 c. chopped red pepper
  • 1 1/2 tsp. finely shredded lemon peel
  • 1 1/2 c. fat free half and half or milk
  • 3 tbsp. flour
  • 1 pkg. imitation crab flakes
  • 2 tbsp. chopped fresh dill weed (optional)



Step 1

In a large saucepan combine cauliflower, broth, bell pepper, and lemon peel. Bring to a boil; reduce heat. Cover and simmer 6-8 mins or till cauliflower is crisp-tender.

Stir together half and half and flour. Stir in cauliflower mixture. Bring to boil.

Gently stir in crabmeat. Heat through. Season w/ salt and pepper. Sprinkle w/ dill weed, if desired. Serve immediately.


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