Cream Of Crab And Toasted Coconut Soup Recipe

Name: Cream Of Crab And Toasted Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag 8 Ounce Bag, Coconut Flakes; 1 can (16 Oz. Size) Low Sodium Vegetable Stock; 1/4 teaspoons Black Pepper; 1/4 teaspoons Parsley; 1/4 teaspoons Celery Seed; 1 whole White Onion (Diced Finely); 1/2 sticks Sweet Cream Butter; 1 pint Heavy Cream; 2 cups Whole Milk; 2 Tablespoons All-purpose Flour; 2 pounds Fresh Lump Crab Meat (From Seafood Market)

Servings: persons

1 bag 8 Ounce Bag, Coconut Flakes
1 can (16 Oz. Size) Low Sodium Vegetable Stock
1/4 teaspoons Black Pepper
1/4 teaspoons Parsley
1/4 teaspoons Celery Seed
1 whole White Onion (Diced Finely)
1/2 sticks Sweet Cream Butter
1 pint Heavy Cream
2 cups Whole Milk
2 Tablespoons All-purpose Flour
2 pounds Fresh Lump Crab Meat (From Seafood Market)

1
On a non-stick cooking sheet add coconut flakes and spread it out in a single layer. Set oven temperature to 300 F and toast the coconut flakes lightly (about 6 minutes). Remove from heat and set aside.
2
In a large Dutch oven or pot over medium-low heat add vegetable stock, pepper, parsley, celery seed, diced onion, sweet cream butter, heavy cream and milk. Stir in the flour until dissolved then stir in the toasted coconut flakes. Stir together on medium low heat. (While this is coming up to temperature, prepare lump crab meat.)
3
In a bowl add lump crab meat and with two forks break up crab meat. Then add it into the pot. Cover and cook 40 minutes. Stir soup often during cooking time.
4
Garnish with oyster crackers!

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bag 8 Ounce Bag, Coconut Flakes, 1 can (16 Oz. Size) Low Sodium Vegetable Stock, 1/4 teaspoons Black Pepper, 1/4 teaspoons Parsley, and more.

Yes, Cream Of Crab And Toasted Coconut Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Crab And Toasted Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions