Cream of Crab Soup
- 1 tbsp unsalted butter
- 1 cup onion
- 1/2 lb fresh lump crab meat
- 4 cups low-sodium chicken broth
- 1 cup liquid nondairy creamer
- 2 tbsp cornstarch
- 1/2 tsp dill weed
- 1/4 tsp Old Bay Seasoning® 30% Less Sodium
- 1/4 tsp black pepper
- Melt butter in a large pot over moderate heat. Chop onion and add to pot. Cook, stirring until onion becomes soft and transparent.
- Add crab meat. Cook 2 to 3 minutes, stirring constantly. Add chicken broth and bring mixture to a boil. Reduce heat to low.
- Combine nondairy creamer and cornstarch in a small bowl. Whisk until smooth. Add to soup and increase heat slightly, stirring constantly until mixture thickens and comes to a boil. Add dill weed, Old Bay seasoning® and pepper to soup and stir. Ready to serve.
Fresh Maryland lump crabmeat is best, but other varieties or imitation crab can be used if unavailable.
- Old Bay Seasoning® 30% Less Sodium is a popular seasoning made from celery seed, salt, mustard, red pepper, black pepper, bay leaves, cloves, allspice ginger, mace, cardamom, cinnamon, and paprika. It contains 95 mg sodium for 1/4 teaspoon. If unavailable, substitute another low-sodium seasoning or spice mix.
- Look for low-sodium broth containing less than 250 mg sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium. Reduced-sodium broth containing 500 milligrams sodium or less per 1 cup serving is also a good choice in limited amounts.
Serving: 1cup | Calories: 142kcal | Carbohydrates: 10g | Protein: 12g | Fat: 6g | Cholesterol: 29mg | Sodium: 297mg | Potassium: 244mg | Fiber: 0g | Calcium: 26mg | Phosphorus: 100mg