CORN AND CRAB SOUP

By gammy

DEVELOPED BY SHARA RINEER

Ingredients

• 4 TEASPOONS BUTTER
• 4 TEASPOONS FLOUR
• 3 TEASPOONS INSTANT MINCED ONION
• 1/2 TEASPOON SALT
• PEPPER
• 1/2 TEASPOON NUTMEG
• 2 CUPS EVAPORATED MILK (I USE FAT FREE)
• 10 OZ FROZEN CORN (CAN USE 8-1/2 OZ CAN
• WHOLE CORN)
• 1 POUND KING CRAB LEGS (I USED MOCK
• CRAB)

Preparation

Step 1

IN SAUCEPAN, MELT BUTTER OVER LOW HEAT. REMOVE FROM HEAT - BLEND IN FLOUR, THEN ONION AND SEASONINGS. GRADUALLY STIR IN EVAPORATED MILK. COOK, STIRRING CONTINUALLY UNTIL MIXTURE THICKENS. STIR IN CORN (IF CANNED - ADD LIQUID) ADD CRAB LAST.
HEAT TO SERVING TEMPERATURE.