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CRAB
SOUP
Ingredients:
1/2 cup margarine
1/2 cup chopped shallots
2 cans cream of mushroom soup
2 empty soup cans of milk
1 pound Louisiana
white crab meat
1 teaspoon liquid crab boil
1 pint half and half
salt and pepper
Chef: Darla Kiffe
Serves: 8
In a 6 quart pot, sauté shallots in margarine until wilted.
Add all other ingredients. Bring to a boil. Lower fire and simmer
20 minutes. Stir often and gently. |
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Crab
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| Crawfish |
| Fish |
| Oyster |
| Shrimp |
| Other |
