Crab Whiskey Soup

Michelle Wille

"A simple and delicious way to use crabmeat!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 270 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large pot over medium heat, and saute the shallots and garlic until tender. Pour in the chicken broth, and bring to a boil. In a small bowl, mix the milk and flour. Stir the mixture into the pot, and continue cooking until soup is slightly thickened.
  2. Season the soup with cayenne pepper, salt, and pepper. Mix in the crab and whiskey, and cook until heated through.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

We used chicken stock instead of broth & Old Bay in place of the cayenne & salt. We didn't add the crab when we added the whiskey (used Jack Daniels) in case the whiskey flavor was strong & need...

Quick and easy. Tasted good. Used Canadian Club Whiskey and it was not too strong; in fact didn't really taste it. Substituted Old Bay for the cayenne pepper.

Even with a 1/4 cup of whiskey it was terribly overpowering. I used Dickel, so maybe using lesser quality it might not be as strong. It's an interesting recipe, but I won't be making it again.

Other stories that may interest you