Crabmeat and Asparagus Soup

Crabmeat and Asparagus Soup

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Victoria M.H.
Recipe by  Victoria M.H.

“It's an assortment of wonderfully interesting flavors that work well together. Surprisingly. I saw a similar recipe on line somewhere (not here) and I took the base and left out the exotic things (I can't identify or get) and then expounded on it. It's origin is Vietnamese. It has a very healthy and light flavor.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.

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Reviews (7)

Rate This Recipe
kate
8

kate

It's not the same recipe to make the original and authentic crab and asparagus soup. its missing corn starch to have the consistency and thickness and theres no tofu or soysauce in it.

angela
7

angela

Sounded good, wouldn't make again. Couldn't get anyone in my family to eat this.

Zinkgal
5

Zinkgal

I don't think this recipe is close to the authentic Vietnamese Crabmeat and Asparagus soup and this is why it didnt turn out as I expected!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

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