Post by chief_cook2 on Oct 12, 2003 16:21:12 GMT -6
10 ounces frozen cauliflower
2 cups milk
2 tablespoons green onion -- sliced
2 tablespoons pimiento or red pepper -- chopped
1 cup light cream
3 tablespoons all-purpose flour
7 ounces canned crab
3 ounces cream cheese
In 3-qt. saucepan cook cauliflower according to package directions; do not
drain. Cut up any large pieces. Add milk, onion and pimiento. Heat and stir just
till boiling. Combine cream and flour; add to hot milk mixture. Cook and stir
till thickened and bubbly. Drain crab; remove cartilage and cut up crab. Cube
the cream cheese. Add crab and cream cheese to soup; heat and stir till
cheese melts and soup is
hot. Season to taste with salt and pepper.