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
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Crab Soup (Tabasco)
Servings: 6
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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