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1/2 cup chopped green onions 1/2 cup margarine 2, 10 and 3/4 oz cans cream of mushroom soup 2 empty soup cans of milk 1 lb white crabmeat 1 tsp liquid crab boil 1 pt half-and-half salt and pepper
In a 6-quart saucepan, saute green onions in margarine until wilted. Then add cream of mushroom soup, milk, crabmeat, liquid crab boil, and half-and-half. Salt and pepper to taste. Bring to a boil. Lower the heat and simmer 20 minutes. Stir often. Serves 8 as a soup course.
NOTE: If you use crabmeat picked from crabs left over from a crab boil, omit the teaspoon of liquid crab boil, as the crabmeat will already be seasoned. Do not skip the liquid crab boil if the crabs are not seasoned as the dish will truly lose its life.