Cheesy Crab Soup
Kate ConroyBethlehem, PA
A rich and filling soup...enjoy with crusty bread and a tossed salad.
2 10-3/4 oz. cans Cheddar cheese soup
2 12-oz. cans evaporated milk
1 lb. crabmeat, cooked
1/2 c. butter, melted
1 t. seafood seasoning
Heat soup and milk in a heavy saucepan; stir until creamy and smooth. Add crabmeat and butter; stir constantly. Mix in seasoning; heat through but do not boil. Serve immediately. Serves 4 to 6.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Kate ConroyBethlehem, PA
A rich and filling soup...enjoy with crusty bread and a tossed salad.
2 10-3/4 oz. cans Cheddar cheese soup
2 12-oz. cans evaporated milk
1 lb. crabmeat, cooked
1/2 c. butter, melted
1 t. seafood seasoning
Heat soup and milk in a heavy saucepan; stir until creamy and smooth. Add crabmeat and butter; stir constantly. Mix in seasoning; heat through but do not boil. Serve immediately. Serves 4 to 6.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
