champagne "crab" soup
(1 rating)
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I try to be a thrifty cook, so I used imitation crab for this soup and cheap champagne. You could use real crab but I wouldn't bother spending more on the champagne as it will taste pretty much the same. No cream makes it healthier.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For champagne "crab" soup
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8 oz imitation crab
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3 tbs flour
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2 tsp salt
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2 tsp pepper
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1 tsp cayenne pepper
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2 quarts milk
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1 and 1/2 tbs fresh lemon juice
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1/4 cup champagne
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1 tsp lemon pepper
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2 and 1/2 tbs butter or margarine
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1 tsp parsley
How To Make champagne "crab" soup
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1Put the "crab" in a food processor and puree.
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2In a saucepan, saute the celery in the butter until it is soft and yellow.
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3Add the salt, pepper, cayenne, lemon pepper, and flour and stir. This will be thick. Turn off the heat for a minute.
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4Stir in the pureed "crab" and mix until all the flour butter mixture is absorbed.
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5Return to heat and stir in the milk a little at a time, stirring constantly.
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6Add the lemon juice, champagne and parsley, heat and stir.
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7Have a glass of the remaining champagne and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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