Directions:
- Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil).
- Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.56 Kcal (1828 kJ) | ||
| Calories from fat | 162.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.06g | 28% | |
|---|---|---|---|
| Cholesterol | 44.98mg | 15% | |
| Sodium | 491.84mg | 20% | |
| Potassium | 281.53mg | 6% | |
| Total Carbs | 41.76g | 14% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 23.28g | 47% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 208.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 133.05 Kcal (557 kJ) | ||
| Calories from fat | 49.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 28% | |
|---|---|---|---|
| Cholesterol | 13.71mg | 15% | |
| Sodium | 149.9mg | 20% | |
| Potassium | 85.8mg | 6% | |
| Total Carbs | 12.73g | 14% | |
| Sugars | 2.49g | 33% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 7.09g | 47% | |
| Vitamin C | 0.8mg | 4% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 63.4mg | 21% | |
* 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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