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Catholic Recipe: Crabmeat Soup


  • 1 can (10-1/2 ounces) condensed pea soup
  • 1 can rich milk or light cream (use soup can to measure)
  • 2 cans (10-3/4 ounces each) condensed tomato soup
  • 1 can (6-1/2 ounces) crabmeat
  • 2 Tablespoons dry sherry


Serves: 4

Prep Time: 30 minutes

Difficulty: N/A

Cost: n/a

For Ages:n/a



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Often Made With (1)

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When there isn't enough time to make soup from scratch, adding sherry and crabmeat to pea and tomato soups creates a wonderful crabmeat soup.


Combine pea soup, milk or cream, and tomato soup in saucepan; blend thoroughly. Add flaked crabmeat and sherry; cook over low heat, stirring, until hot. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965