Champagne Crab Soup Recipe

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Champagne "Crab" Soup

kathleen ralston

By
@innerlife

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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Rating:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

8 oz imitation crab
3 tbs flour
2 tsp salt
2 tsp pepper
1 tsp cayenne pepper
2 quarts milk
1 and 1/2 tbs fresh lemon juice
1/4 cup champagne
1 tsp lemon pepper
2 and 1/2 tbs butter or margarine
1 tsp parsley

Directions Step-By-Step

1
Put the "crab" in a food processor and puree.
2
In a saucepan, saute the celery in the butter until it is soft and yellow.
3
Add the salt, pepper, cayenne, lemon pepper, and flour and stir. This will be thick. Turn off the heat for a minute.
4
Stir in the pureed "crab" and mix until all the flour butter mixture is absorbed.
5
Return to heat and stir in the milk a little at a time, stirring constantly.
6
Add the lemon juice, champagne and parsley, heat and stir.
7
Have a glass of the remaining champagne and enjoy.

About this Recipe

Course/Dish: Fish Soups
Other Tags: Quick & Easy, Healthy