Curried Crab Soup

(Pacific Northwest)

This cold crab soup makes a spectacular starter at any party occasion!


  • 3 Tablespoons-butter or margarine

  • 2 Tablespoons-all purpose flour

  • 1/2 to 1 teaspoon-red curry powder

  • 1 teaspoon-salt

  • 4 cups-Milk

  • 1-7 ounce can-Crab Meat, drained, chopped, and cartilage removed

  • 1/4 cup-White Wine

  • 1 cup-Sour Cream

  • Snipped Chives


In a medium-sized sauce pan, melt butter or marg. Blend in the flour, curry, and salt.

Add the milk all at once; cook, stirring constantly, till thickened and bubbly. Set aside and let cool.

Blend about 1/2 cup of the soup with the sour cream till smooth and add into the remaining soup and blend well.

Chill thoroughly for several hours or overnight. Serve cold in bowls surrounded with crushed ice. Garnish with chives.

This Curried Crab Soup makes 10-12 servings.

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