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Fudpuckers' Squashed Crab Soup

Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pint half-and-half
1/2 pint milk
1/2 cup flour
1/4 pound butter
1 pound lump crabmeat or claw meat
1 pound onions -- chopped
2 pounds squash -- thinly sliced
1/4 cup crab base or shrimp base
1 quart water
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 cup grated carrots
1/4 cup chopped chives
2 teaspoons salt

Thickener for soup: In a medium-sized mixing bowl, combine flour and
small portions of milk until a smooth paste is formed. Add the remainder
of the milk and the half-and-half and mix thoroughly. Set aside.

Soup: Melt butter in a large stockpot. Add carrots, onions, and squash
and cook until the squash begins to fall apart. Add garlic powder,
cayenne pepper, salt, and crab base and mix thoroughly while simmering.
Add the chives, crabmeat, and water and bring to a boil. Add the
thickener for soup in small quantities. Continue stirring until the soup
thickens. Reduce heat and simmer for 10 minutes, stirring occasionally.

This recipe yields ?? servings.

© 2008
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