Real Recipes From Real Home Cooks ®

cream of crab soup

a recipe by
William Algeri
pittsburgh, PA

Low fat, low carb, low phosphorus, low potassium

serves 10 (one cup per serving)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For cream of crab soup

  • 1 Tbsp
    unsalted margarine
  • 1/2 md
    onion, chopped
  • 1/2 lb
    imitation crab meat, shredded
  • 1 qt
    low-sodium chicken broth
  • 1 c
    non-dairy creamer
  • 2 Tbsp
    corn starch
  • 1/8 tsp

How To Make cream of crab soup

  • 1
    Melt margarine in large cooking pot over moderate heat.
  • 2
    Add onion and cook, stiring, until soft.
  • 3
    Add crabmeat and cook 3 minutes, stirring constantly.
  • 4
    Add chicken broth and bring to a boil. Reduce heat to low.
  • 5
    Combine non-dairy creamer and corn starch in a bowl. Stir until smooth.
  • 6
    Add corn starch mixture to soup and increase heat to moderate, stirring constantly, until mixture comes to a boil and thickens.
  • 7
    Stir in dillweed.