Title: Creamy Crab Soup
Categories: Seafood Soup
Yield: 6 Servings

1	pk	Crabmeat; thawed(200g)
2	tb	Butter
1/2	c	Onion; chopped
1/2	c	Celery; chopped
2	tb	Flour
1	ds	Cayenne
1/2	ts	Salt
2	c	Milk
1	c	Whipping cream
1	ts	Dry sherry; pale
1	ts	Lemon juice
		Parsley; chopped

Drain crab and remove any bits of shell or cartilage. Cut the legs in pieces. Saute onion and celery in butter about 10 minutes. Blend in flour and seasonings. Add milk; stir and cook until smooth and thick. Puree soup in blender. Return to pan and add crab and cream. Stir and reheat. Remove from heat and mix in sherry and lemon juice. Sprinkle with parsley and serve.

Cal/serving: 275

Source: Fish and Seafood for All Season : Fisheries Food Centre : Department of Fisheries and Oceans : Ottawa, Ontario, K1A 0E6

Typos by Vern

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