Cream of Crab Soup

Cream of Crab Soup
Appropriate for:

Serves 10 1 Cup Per Serving


1 tablespoon unsalted margarine
½ medium onion, chopped
½ lb imitation crabmeat, shredded
1 quart low-sodium chicken broth
1 cup non-dairy coffee creamer
2 tablespoons cornstarch
⅛ teaspoon dillweed


Melt margarine in a large cooking pot over moderate heat. Add onion and cook, stirring, until soft. Add crabmeat and cook 3 minutes, stirring constantly. Add chicken broth and bring to a boil. Reduce heat to low. Combine non-dairy creamer and cornstarch in a bowl. Stir until smooth. Add to soup and increase heat to moderate, stirring constantly, until mixture comes to a boil and thickens. Stir in dillweed.


Calories 87
Carbohydrates 7
Protein 4
Fat 5
Sodium 241
Potassium 80
Phosphorus 82