"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Sally's Crab Corn Soup Recipe

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This recipe for Sally's Crab Corn Soup, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
4 cups half-and-half
1 cup minced green onion
1 (10.75 oz.) can cream of celery soup
1 (10.75 oz.) can cream of shrimp soup
1 (20 oz.) pkg. frozen cream style corn, thawed
1 1/2 tsp. Old Bay seasoning
1 lb. fresh crabmeat, picked

Directions:
Directions:
In a 6 quart electric slow cooker, melt butter on high. Add half-and-half, green onion, soups, corn, Old Bay, and crabmeat; stir well. Cover, and cook on high for 30 min.; reduce heat to low; cook for 2 hours, stirring every 30 min. Garnish with green onion, if desired.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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