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cream of crab soup

williamA avatar
a recipe by
William Algeri
@williamA
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
    dillweed

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.
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