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Recipe: Corn And Crabment Soup


Similar Categories:  Corn, Crabment, Soup

Points 2 Serves 4

6 ounces canned crabmeat Orleans
1/2 teaspoon fresh ginger root
2 tablespoons skim milk
1 tablespoon cornstarch
2 egg whites
1 cube vegetable bouillon cubes Knorr to 1-1/2 cubes 2 cups water to 3
cups, made into broth with bouillon
14 3/4 ounces creamed corn Del Monte
salt and pepper to taste
chopped scallions for garnish

Flake the crabmeat and mix it with the ginger in a bowl.In another bowl,
stir together the milk and cornstarch until smooth.Beat the egg whites
until frothy. Add the milk/cornstarch mixture and beat until smooth.
Blend with the crabmeat.In a wok or saucepan, bring the veggie stock to
a boil. Add the creamed corn and return to a boil. Stir in the crabmeat
and egg mixture, adjust the seasoning and stir slowly until well blended
and heated through. Garnish with chopped scallions.

Per Serving: 96 Cals; 1g Fat (12.5% cals from fat); 7g Protein; 15g
Carb; 2g Dietary Fiber; 25mg Chol; 901mg Sod

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk.
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Similar Categories:  Corn, Crabment, Soup
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