Who doesn’t like to indulge in a bowl of crab soup around the holiday? Crab meat has a sweet taste and delicate texture.
Crab is expensive, but it’s loaded with protein, which is important for building and maintaining muscle. Crabs contain a high amount of omega 3 fatty acid, vitamin B2, and selenium. These important nutrients play a role in improving health while helping prevent chronic health conditions.
My Great Grandmother Arizona Henry was allergic to any type of fish or shellfish. She would have severe reactions. She would never allow any fish or shellfish into the house. I never even ate fish or shellfish until I was a teenager. The first time I ate crab I didn’t know you were supposed to remove the shell, so I plopped a piece into my mouth to only spit it out in front of all my friends. Everyone had a good laugh. I still don’t eat much fish, but I will never turn down crab.
Allow yourself to enjoy the pleasure of crab this holiday season.
Try this easy and delicious recipe.
Crockpot Cream of Crab Soup
1 lb. can of crab meat
1 large (22 oz.) can of cream of mushroom soup
1 large (22 oz.) can of cream of celery soup
1 qt. half and half
2-3 cups milk
4 oz. or ½ stick butter
Old Bay to taste
- Mix all ingredients into a crockpot.
- Cook on low for 4-5 hours.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.