Advertisement
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.
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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Corn, Crabment, Soup
| Chicken With Dill Sour Cream Lemon Sauce | Seafood Quiche |