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á-3974

Cream of crab soup

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Rate this recipe 4.5/5 (42 Votes)

Ingredients

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 3 pints half-and-half cream
  • 2 cups frozen shredded hash brown potatoes, thawed
  • can (10-3/4 ounces) condensed cream of mushroom
  • soup, undiluted
  • can (10-3/4 ounces) condensed cream of asparagus soup,
  • undiluted
  • 2 cans (6 ounces each) lump crabmeat, drained
  • package (8 ounces) imitation crabmeat, chopped
  • tablespoon dried parsley flakes
  • 1-1/2 teaspoons dill weed
  • 1-1/2 teaspoons seafood seasoning
  • 1 teaspoon pepper

Details

Servings 14

Preparation

Step 1

In a Dutch oven, saute the onion and green pepper in butter until
tender. Add garlic; saute 1 minute longer. Stir in the remaining
ingredients. Cook and stir over medium-low heat until heated
through(do not boil).


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