cream of crab soup

Name: cream of crab soup
Prep time: 30 min
Cook time: 15 min
Yield: 10
Cuisine: American
Ingredients: 1 tablespoon(s) unsalted margarine; 1/2 medium onion, chopped; 1/2 pound(s) imitation crab meat, shredded; 1 quart(s) low-sodium chicken broth; 1 cup(s) non-dairy creamer; 2 tablespoon(s) corn starch; 1/8 teaspoon(s) dillweed

26 Pinches

William Algeri

pittsburgh, PA

Updated on Jan 14, 2014

Low fat, low carb, low phosphorus, low potassium

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prep time 30 Min

cook time 15 Min

method Stove Top

yield 10 (one cup per serving)

Ingredients

1 tablespoon unsalted margarine
1/2 medium onion, chopped
1/2 pound imitation crab meat, shredded
1 quart low-sodium chicken broth
1 cup non-dairy creamer
2 tablespoons corn starch
1/8 teaspoon dillweed

How To Make cream of crab soup

Step 1

Melt margarine in large cooking pot over moderate heat.

Step 2

Add onion and cook, stiring, until soft.
Step 3

Add crabmeat and cook 3 minutes, stirring constantly.
Step 4

Add chicken broth and bring to a boil. Reduce heat to low.
Step 5

Combine non-dairy creamer and corn starch in a bowl. Stir until smooth.
Step 6

Add corn starch mixture to soup and increase heat to moderate, stirring constantly, until mixture comes to a boil and thickens.
Step 7

Stir in dillweed.
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