Cream of Crab Soup
Cream of Crab Soup
1 lb. crabmeat free of shells
1 chicken bouillon cube
¼ cup chopped onion
¼ cup of butter or margarine
3 tbsp. flour
¼ tsp. celery salt
1tsp. salt
1tsp. tomato paste (optional)
Dash of pepper
1 quart of milk
In a large saucepan, cook onion in butter until tender. Blend
in the flour and seasonings and add milk gradually.
Stir in tomato paste and bouillon cube, stirring continually.
Once well blended; stir in crabmeat and cook about 5 minutes or until crab is
tender.
1 lb. crabmeat free of shells
1 chicken bouillon cube
¼ cup chopped onion
¼ cup of butter or margarine
3 tbsp. flour
¼ tsp. celery salt
1tsp. salt
1tsp. tomato paste (optional)
Dash of pepper
1 quart of milk
In a large saucepan, cook onion in butter until tender. Blend
in the flour and seasonings and add milk gradually.
Stir in tomato paste and bouillon cube, stirring continually.
Once well blended; stir in crabmeat and cook about 5 minutes or until crab is
tender.
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