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Ingredients
- 1-1/4 cups chopped sweet onion
- 1 celery rib, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon seafood seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 cup water
- 1-1/2 teaspoons chicken bouillon granules
- 2 medium red potatoes, cubed
- 8 ounces fresh asparagus, cut into 3/4-inch pieces
- 2 cups half-and-half cream
- 1 can (6-1/2 ounces) lump crabmeat, drained
- Optional toppings: chopped fresh parsley and cracked pepper
Directions
- 1. In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
- 2. Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts
3/4 cup: 257 calories, 12g fat (8g saturated fat), 78mg cholesterol, 546mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 12g protein.
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