Friday, November 25, 2011

{recipe} She Crab Soup

My mother makes an incredible she crab soup. It's rich, beautiful and super easy to make. I, however, make a comparable low fat recipe that no one would ever guess isn't the same. It is ridiculously easy to make. People will think you spent all day making from scratch roux and all the other crazy steps that come with a "from scratch" recipe, but you'll be taking only minutes. The following recipe is for my low fat, show stopping, She Crab Soup.


Ingredients
1 pound claw crab meat {16 ounces}
1 can 98% fat free cream of mushroom soup
2 cans 98% fat free cream of celery soup
1 pint {2 cups} half and half
1/4 cup cooking sherry
1/2 teaspoon old bay seasoning


A Note About Crab Meat
I typically use Phillips brand canned crab meat. It costs WAY less than the "fresh" stuff and tastes exactly the same. Here in Missouri, I have yet to find it. We had it at our local Farm Fresh in Virginia. At Wal-Mart, I found 6 ounce packages of a random brand of lump crabmeat in the refrigerated section of the seafood department. Obviously 6 ounce packages aren't going to add up to exactly 16 ounces of claw meat. Use your discretion here. For my husband and I at home, I used 3 packages, adding up to 18 ounces, of claw meat, but you can just as happily use 2 packages for 12 Ounces. The recipe will still be amazing. If you really want to save some $, go to the canned seafood isle and pick up 12-18 ounces of canned, any part of the crab, meat. It all turns out beyond amazing.


Directions
In a large bowl, add sherry to the crab meat so it can soak in. In a large pot mix, with a whisk, the cream of mushroom soup, cream of celery soup, half and half and old bay seasoning. Gently stir in your crab and sherry mixture. Bring the soup to a gentle simmer over medium high heat on the stove. Simmer a few minutes until the mixture is hot. That's it - Bon appetite!




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