Categories: soups

Ingredients

• 3 tablespoons butter
• 1 cup chopped onion
• 1/3 cup chopped carrot
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 celery stalk, sliced
• 2 cups fat-free, lower-sodium chicken broth
• 1 (16-ounce) package frozen gumbo-blend vegetables
• 1 cup water
• 2 tablespoons all-purpose flour
• 1 (8-ounce) container crab claw meat, shell pieces removed
• 2 cups hot cooked long-grain white rice

Directions

1. Melt butter in a Dutch oven over medium heat; cook 2 minutes or until lightly browned. Add onion and next 7 ingredients (through celery); cook 4 minutes, stirring occasionally.

2. Increase heat to medium-high. Add chicken broth and vegetable blend. Combine 1 cup water and flour, stirring well; stir into broth mixture. Bring to a boil. Reduce heat, and simmer for 18 minutes. Add crab, and simmer for 2 minutes. Serve over rice.

Email to a friend | Print this recipe | Back