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Print this Recipe    Cauliflower Crab

Cauliflower-Crab Chowder

10 ounces frozen cauliflower
2 cups milk
2 tablespoons green onion, sliced
2 tablespoons pimiento or red pepper, chopped
1 cup light cream
3 tablespoons all-purpose flour
7 ounces canned crab
3 ounces cream cheese

In 3-qt. saucepan cook cauliflower according to package directions;
do not drain. Cut up any large pieces. Add milk, onion and
pimiento. Heat and stir just till boiling. Combine cream and
flour; add to hot milk mixture. Cook and stir till thickened and
bubbly.

Drain crab; remove cartilage and cut up crab. Cube the cream
cheese. Add crab and cream cheese to soup; heat and stir till
cheese melts and soup is hot. Season to taste with salt and pepper.

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