|by Sherri Eldridge|
Fresh crabmeat is one of the ocean's finest treasures. Low in fat and high in protein, Crab Cookery is naturally nutritious and exquisite.
Results 81 - 90 of 487 for cream of crab soup
Dissolve cream cheese in hot soup. Dissolve gelatin in 1/2 cup boiling water. Mix all ingredients. When cool fold in shrimp or crab.
In small saucepan, heat soup over low heat, ... bowl, beat the cream cheese and mayonnaise ... chopped onion and crab meat. Spoon evenly ... around inside edges of mold, including center. ... desired. Serve with crackers.
Heat soup. Add cream cheese and blend ... pepper, mayonnaise and crab meat; mix well. ... Chill for 3 hours until firm. Serve with your favorite crackers.
Cook pasta in ... soft. Blend in soup, half-and-half, Worcestershire and mustard. Add spaghetti, crab, eggs (water ... heated through. Makes 6 servings.
Sprinkle 4 large ... ounce) frozen King crab, thawed, drained ... 1 can condensed cream of mushroom soup and 1 cup ... minutes or until fish flakes. Serves 4.
Heat soup - add Knox gelatin - cool. Beat cream cheese and add 1 cup mayonnaise. Last - add celery, green onions and crab. Pour in mold - set overnight.
Heat mushroom soup and cream cheese, stirring until ... celery, onion, mayonnaise, crab meat and curry ... decorate with sprigs of fresh parsley. Serve with crackers.
Blend all but crab and sherry and heat just to boiling. Add crab meat; heat through. Add cooking sherry just before serving. Float butter atop.
Combine three soups. Mix sherry and cream with mixer or ... stirring often. Add crab meat, mix well and serve. Really good, especially before beef fondue.
Melt butter in soup pot and add ... and simmer for 2 to 3 minutes. Add crab and Madeira or sherry. Remove bay leaf, heat to serving temperature and serve.
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