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Karyn's Cream of Crab Soup

Reviewed: May 15, 2012
THIS RECIPE is a true recipe to how Cream of Crab soup is to be. It matches most restaurants and the creaminess is divine. I made some additions (finely chopped celery and carrot and a little cayenne pepper), one switch (I use LOW SODIUM Old Bay), and sherry is definitely to taste. I don't see a reasoning for changing the fat content unless for health reasons, but if the sodium content is an issue, the low sodium Old Bay works like a dream or make your own seafood or creole seasoning without salt and add salt separately.
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