She-Crab Soup
To keep fat and calories down, this crabmeat soup is made with fat-free half-and-half, but it's still super rich and creamy. If you don't have time to make the fish stock, substitute 3 cups of reduced-sodium chicken broth.
Source: Diabetic Living Magazine
Gallery
Recipe Summary
Ingredients
Directions
Tips
Tip: You can substitute canned lump crabmeat if fresh or frozen crabmeat is not available.
To make ahead: Prepare fish stock (Step 1) and store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Equipment: Cheesecloth
Nutrition Facts
Serving Size: 3/4 cup
Per Serving:
160 calories; protein 9.2g; carbohydrates 18.5g; dietary fiber 0.8g; sugars 1.5g; fat 3.2g; saturated fat 0.5g; cholesterol 38.5mg; vitamin a iu 152.1IU; vitamin c 5.4mg; folate 25.8mcg; calcium 74.4mg; iron 1mg; magnesium 51.7mg; potassium 168mg; sodium 578.6mg.
Exchanges:
1 lean protein, 1 starch, 1/2 fat