BROWSE THE COLGIN COOKBOOK

CRAB SOUP

Number of Servings: 6-8

Ingredients:
1 lb. lump crab meat
1 pint half & half
½ cup chopped onions
1 pint whipping cream
½ cup chopped celery
½ teaspoon basil
2 tablespoon butter
½ teaspoon cayenne pepper
1 cup chicken broth
1 teaspoon parsley
2 tablespoon flour
salt & pepper to taste
1 (4oz.) sour cream
¼ teaspoon COLGIN NATURAL PECAN LIQUID SMOKE
1 (4oz.) cream cheese

Instructions:
In large stainless steel skillet, melt butter. Add onions and celery. Satute about 5 minutes until onions and celery are done. Add the flour, cook another 3 minutes. Pour into large sauce pan. Add broth, smoke, cayenne pepper, parsley and basil. Combine whipping cream, half & half, cream cheese and sour cream in sauce pan, mix well. Add crab meat, salt and pepper. Simmer on very low heat for 10 minutes. This soup is much better if cooked the day before you eat it.