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Cream of Crab Soup
by Donna Graham
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1 chicken bouillon cube
1 cup boiling water
1 cup butter
1/4 cup celery, chopped
1/4 cup onion, chopped
Salt and pepper, to taste
1/2 quart water
1/2 quart heavy cream
Thickener of choice (flour or cornstarch works well)
1 pound canned or fresh crabmeat
1 bag frozen crawfish tails
Chopped parsley
Chopped green onion
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Dissolve the bouillon cube in the boiling water. Set aside.
Melt the butter in a soup pot. Cook the onion and celery until tender. Season with salt and pepper. Add the remaining water, cream, bouillon and thickener of choice, and
cook until thick, stirring constantly. Stir in the crabmeat and crawfish tails. Heat through. Garnish with green onions and parsley.
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