Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Half and half |
| 2 cups | Creamy peanut butter |
| 14 ounces | Cocoanut milk |
| 1½ tablespoon | Hot pepper sauce |
| 1 teaspoon | Thyme leaves, crushed |
| 1 teaspoon | Ginger, ground |
| 1 teaspoon | Turmeric |
| ½ teaspoon | Red pepper flakes, crushed |
| 1½ teaspoon | Garlic, minced |
| 1 tablespoon | Parsley, chopped |
| 3 quarts | Cream of celery soup, canned condensed |
| 5 cups | Low-fat milk |
| 1 pounds | Crabmeat or surimi, chopped |
| ¼ pounds | Cooked shrimp, peeled, deveined |
1. Combine half and half, peanut butter, coconut milk, hot pepper sauce, thyme, ginger, turmeric, pepper flakes, garlic and parsley; heat through, stirring until smooth.
2. Add soup, milk, crab and shrimp, heat through stirring often. Serve immediately (soup does not hold well).
Approximate: Calories 355 - Protein 15.9 gm - Fat 26.0 gm - Calcium 175⅗ mg Saturated fat 10⅗ gm - Carbohydrates 17⅘ gm - Fiber 2⅗ gm Potassium 530½ mg - Cholesterol 68½ mg - Sodium 1,079⅕ mg Posted to EAT-L Digest 20 Feb 97 by larrysu <larrysu@...> on Feb 21, 1997.