Crab Soup (Tabasco) Recipe
Servings: 6
Ingredients
- 3/4 lb Lump crabmeat picked over (or possibly two 6-ounce cans crabmeat, liquid removed and flaked)
- 1/3 c. Dry sherry
- 1 can Tomato soup - (11 ounce)
- 1 can Green pea soup - (11 ounce)
- 1/2 tsp Tabasco pepper sauce
- 2 c. Lowfat milk
Directions
- In medium bowl, combine crabmeat and sherry; marinate 15 min.
- In 3-qt saucepan, over low heat, stir together soups and Tabasco pepper sauce. Gradually stir in lowfat milk till well blended and mix is heated throughout.
- Just before serving, add in crabmeat mix to saucepan; cook till heated through.
- This recipe yields 6 c. for 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 33 | 13% |
| Total Fat 3.65g | 5% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1052mg | 44% |
| Potassium 463mg | 13% |
| Total Carbs 30.18g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 13.12g | 9% |
| Protein 20.85g | 33% |
