Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Yield:
7 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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  • Steam broccoli, covered, 2 minutes or until tender.

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  • Place a Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 4 minutes. Add potato and next 8 ingredients (potato through broth); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until tender.

  • Place 3 cups potato mixture in a blender; process until smooth. Add puree back to potato mixture in pan; stir well.

  • Place flour in a bowl. Gradually add milk; stir with a whisk until blended. Add to potato mixture. Cook over medium heat until thick (about 10 minutes), stirring constantly. Stir in cheese. Add broccoli, crabmeat, lemon juice, and sherry; cook until thoroughly heated.

Nutrition Facts

208 calories; calories from fat 24%; fat 5.5g; saturated fat 2.9g; mono fat 1.4g; poly fat 0.6g; protein 17.8g; carbohydrates 21.6g; fiber 2.3g; cholesterol 64mg; iron 1.5mg; sodium 379mg; calcium 249mg.
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