Crab and Asparagus Soup

Serves: 6
Total Calories: 271


1/2 cup margarine
1/2 cup flour
8 cups skim milk
2 tablespoons finely chopped onions
2 teaspoons instant chicken bouillon
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons parsley flakes
10 ounces frozen asparagus spears, cut in thirds
1 pound Maryland crabmeat, cartilage removed


Melt margarine in large saucepan over medium heat. Gradually blend in flour. Stir in milk. Add onion, bouillon, seasonings, and parsley. Continue stirring until mixture thickens slightly. Add asparagus and cook over medium-low heat for 20–30 minutes, stirring often. Add crabmeat and cook over medium heat for approximately 5 minutes. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 271
Calories from Fat: 114

This Crab and Asparagus Soup recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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