Snappy Crab Soup

3/4 lb fresh or frozen crabmeat, cooked or 2 cans (or package) (6 oz. each)
2 tbsp dry sherry
2 cups chopped fresh tomatoes
1 cup fresh or frozen green peas
1 cup chicken broth or water
1/2 tsp tabasco sauce
1 cup light whipping cream (can be fat free)
1 cup nonfat milk (any kind)
Salt to taste (optional)
Chopped parsley for garnish (optional)



Combine undrained crabmeat and sherry in a bowl.
Marinate for 15 minutes.
In a large saucepan, combine tomatoes, peas and chicken broth or water.
Heat to boiling.
Simmer 5 minutes or until peas are tender.
Puree tomato and pea mixture in blender.
Add tabasco, cream, milk, and salt.
Return to saucepan.
Add crab meat. Heat through.
Place in serving bowls and garnish with parsley.
Tip: May substitute imitation crabmeat for fresh or canned, but expect a sweeter taste and a milder crab flavor.
Goes great with salad!


Number of Servings: 4

Recipe submitted by SparkPeople user LIONSTARGIRL.