86 Fewer Calories
12g Less Fat
1 tablespoon olive oil
3/4 cup chopped scallions
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups seafood broth or clam juice
2 cups low-fat (1%) milk
3 tablespoons dry sherry
1/2 teaspoon Lemon Pepper Seasoning
1/4 teaspoon white pepper
1 pound crabmeat, picked free of shell
1 tablespoon chopped fresh chives
Heat the oil in a large saucepan until hot. Add the scallions and garlic and cook, stirring occasionally, until tender, 3 – 4 minutes. Stir in the flour; cook 1 minute. Slowly add the broth and milk; bring to a boil. Cook, stirring occasionally, until smooth and bubbly, about 8 minutes. Stir in the sherry, Paula Deen Lemon Pepper Seasoning, white pepper, and cayenne. Reduce the heat and simmer, uncovered, until the flavors are blended and the soup thickens slightly, about 5 minutes longer. Stir in crabmeat; heat through. Sprinkle with chives. Serve at once.
Prep Time: 10 min
Cook Time: 25 min
Yield: 5 cups
Per Serving: (generous 3/4 cup) 170 Cal (27% from Fat, 50% from Protein, 23% from Carb); 20 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 9 g Carb; 0 g Fiber; 5 g Sugar; 155 mg Calcium; 1 mg Iron; 1103 mg Sodium; 44 mg Cholesterol (6 servings)
Original recipe courtesy Paula Deen: Crab Soup
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.
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