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Crab Soup
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
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8 oz. crabmeat, white and brown
1-1/2 Tbsp. butter
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 c. rice
10 oz. fish or chicken stock
2 c. milk
2 Tbsp. Thai fish sauce
salt and black pepper
1 Tbsp. fresh chopped parsley
What to do:
1. Melt the butter in a large saucepan. Add the onion, carrot and celery and cook for 3-4 min., stirring occasionally. Do not allow to burn.
2. Stir in the rice and cook for 1-2 min.
3. Add the fish stock and milk and bring to the boil. Reduce the heat and simmer for 15-20 min. or until the rice and vegetables are cooked.
4. Puree the soup in a blender. Return to the pan and stir in the crabmeat and fish sauce. Heat gently for about 5 min., taste and adjust seasoning.
5. Serve sprinkled with chopped parsley.

* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Nutritional information:
Calories: 300;   Total Carbs: 24g;   Fiber: 1g;   Protein: 18g;  
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