Crab Soup Recipe - Cooking Index
3/4 lb | 340g / 11oz | Lump crabmeat - picked over |
(or two 6-oz cans crabmeat, drained and | ||
Flaked) | ||
1/3 cup | 78ml | Dry sherry |
1 | Tomato soup - (11 oz) | |
1 | Green pea soup - (11 oz) | |
1/2 teaspoon | 2.5ml | Tabasco pepper sauce |
2 cups | 474ml | Milk |
In medium bowl, combine crabmeat and sherry; marinate 15 minutes.
In 3-quart saucepan, over low heat, stir together soups and Tabasco pepper sauce. Gradually stir in milk until well blended and mixture is heated throughout.
Just before serving, add crabmeat mixture to saucepan; cook until heated through.
This recipe yields 6 cups for 6 to 8 servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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