Crab Soup Recipe

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Paula Deen on Food Network
Nutrition per serving    (USDA % daily values)
CAL
329
FAT
73%
CHOL
67%
SOD
48%

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Ingredients for 8 servings

2 cups fish stock

1 pound crabmeat, picked free of shell

1/2 teaspoon salt

1 cup milk

4 tablespoons (1/2 stick) butter

3/4 cup chopped green onion, with tops

2 teaspoons minced garlic

1/2 teaspoon white pepper

1 cup freshly grated Parmesan

1/2 teaspoon lemon-pepper seasoning

3 tablespoons all-purpose flour

1/2 cup chopped fresh chives

1/4 cup sherry

1 cup heavy cream

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