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Chilled Cream of Crab Soup
Vicki H. D'Andrea of Millersville, Maryland received honorable mention in The Sunday's Capital's 1988 soup contest for this recipe.
- 1 container frozen avocado dip
- ½ pound jumbo lump crab meat
- ¼ cup minced red bell pepper
- ½ cup minced celery
- 1 cup sour cream
- 1 cup heavy cream
- Tabasco, salt and white pepper to taste
- toasted almonds
Combine all ingredients and chill thoroughly.
If too thick, thin with more heavy cream. Serve in saucer-type champagne or parfait glasses.
Makes 6 servings.