Crab Soup

Recipe Ingredients

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

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.