Recipe: Cream of "Crab" Soup

Jan 27, 2011

Servings: 10


  • 1 Tbsp. unsalted margarine
  • ½ medium onion, chopped
  • ½ lb. imitation crabmeat, shredded
  • 1 qt. low-sodium chicken broth
  • 1 cup non-dairy creamer
  • 2 Tbsp. cornstarch
  • 1/8 tsp. dill


  1. Melt margarine in a large cooking pot over moderate heat. Add onion and cook, stirring until soft. Add imitation crabmeat and cook 3 minutes, stirring constantly. Add chicken broth and bring to a boil. Reduce heat to low.
  2. 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 dill and serve.


Nutrient Analysis per 1 cup
Calories 87
Carbohydrates 7 g
Fat 5g
Phosphorus 82 mg
Potassium 80 mg
Protein 4 g
Sodium 241 mg

Categories: Recipes