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Print this Recipe    Crab Asparagus

Cream of Crab and Asparagus Soup

1/2 cup butter
2 tablespoons chopped onion
1/4 cup all-purpose flour
4 cups milk
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 pound backfin crab meat
2 teaspoons chicken bouillon powder
1/2 teaspoon white pepper
1/2 to 1 teaspoon Old Bay Seafood Seasoning
1/2 pound fresh asparagus

In saucepan, melt butter over medium to low heat. Add onions and
saute until onions are tender. Whisk in flour slowly. After this
has been mixed well, whisk milk in slowly. Add all remaining
ingredients (except crab meat and asparagus) and cook until mixture
thickens. If this mixture becomes too thick, add a little milk.
When desired consistency is reached, add crab meat and asparagus.
Cook only until asparagus is crisp and tender (about 10 to 15
minutes). Serve immediately. Season to taste. Makes about 8 cups.

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