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Ingredientes
- 1/4 c. Butter
- 4 c. Cream -- light
- 1/4 c. Flour
- 2 Tbsp. Shallots
- 1 tsp Salt
- 1/4 c. Avocado -- finely minced
- 1/4 tsp Pepper
- 2 tsp Lemon juice
- 1/2 tsp Dry mustard
- 2 c. Crabmeat, cooked -- (fresh
Direcciones
- Ea canned) ea chives, minced for gar ea chicken broth for thin soup ea (optional) In medium saucepan, over medium-low heat, heat butter, blend in flour and seasonings.
- Gradually stir in cream. Bring to boil stirring constantly. Remove from heat and place in refrigerated bowl, cover and chill. Add in remaining ingredients and refrigeratewell for 4-6 hrs at least (preferably overnight).
- Garnish with chives whenserving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 4 servings | |
| Calories 684 | |
| Calories from Fat 529 | 77% |
| Total Fat 60.13g | 75% |
| Saturated Fat 36.52g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 992mg | 41% |
| Potassium 622mg | 18% |
| Total Carbs 16.61g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.49g | 0% |
| Protein 21.6g | 35% |
