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champagne "crab" soup

(1 rating)
Recipe by
kathleen ralston
Sacramento, CA

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.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For champagne "crab" soup

  • 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

How To Make champagne "crab" soup

  • 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.

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