Directions:
- Sauté onion in butter in a large Dutch oven until tender. Dissolve bouillon cube in hot water; gradually add bouillon and half-and-half to sautéed onion, stirring well. Stir in parsley, salt, celery salt, mace, pepper, and crab meat; simmer over low heat 15 minutes, stirring constantly.
- Combine flour and 2 tablespoons water, stirring to make a smooth paste. Stir paste into soup, and cook until slightly thickened. Remove from heat; stir in sherry. Ladle into individual soup bowls, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 967.1 Kcal (4049 kJ) | ||
| Calories from fat | 597.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.37g | 102% | |
|---|---|---|---|
| Cholesterol | 318.86mg | 106% | |
| Sodium | 1884.11mg | 79% | |
| Potassium | 776.27mg | 17% | |
| Total Carbs | 35.39g | 12% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 52.84g | 106% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 77.3mg | 430% | |
| Calcium | 644.7mg | 64% | |
| Amount Per 100 g | |||
| Calories | 99.3 Kcal (416 kJ) | ||
| Calories from fat | 61.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 102% | |
|---|---|---|---|
| Cholesterol | 32.74mg | 106% | |
| Sodium | 193.46mg | 79% | |
| Potassium | 79.71mg | 17% | |
| Total Carbs | 3.63g | 12% | |
| Sugars | 0.37g | 14% | |
| Dietary Fiber | 0.2g | 8% | |
| Protein | 5.43g | 106% | |
| Vitamin C | 2.1mg | 33% | |
| Iron | 7.9mg | 430% | |
| Calcium | 66.2mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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