Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cans | Cream of potato soup |
1 pint | Half-and-half |
4 tablespoons | Butter |
½ teaspoon | Salt |
1 teaspoon | Pepper |
1½ tablespoon | Old Bay seasoning |
2 tablespoons | Minced parsley |
4 ounces | Crab meat (up To 6) |
Mix cream soup with butter and seasonings and heat on low. Don't boil.
Gradually add half-and-half; after all is mixed, add crab meat. Heat gently, but don't boil or cream will curdle. Garnish with fresh minced parsley.
Posted to MC-Recipe Digest V1 #891 by The Meades <kmeade@...> on Nov 8, 1997