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Cream of Crab Soup


From Taste of Home
Makes 6-8 servings
262 calories per cup. 12 carbs per cup

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  • 1/2 cup butter
  • 1/2 cup flour
  • 1 T. seafood seasoning
  • 1 tsp. salt
  • 1/2 tsp curry powder
  • 4 cups milk
  • 1 lb fresh crab meat
  • 2 T parsley



Step 1

Melt butter in saucepan. Stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk. Cook and stir until mixture is hot (do not boil).

Add crab and parsley to soup. Cook and stir until crab is heated. If desired, thin soup with additional milk

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