Crabmeat and Asparagus Soup recipe

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Ingredients

1 (10 ounce) can asparagus tips, drained
2 (6 ounce) cans crabmeat, drained and flaked
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 cup chopped fresh spinach
1 cup diced firm tofu
2 teaspoons dried oregano
1 clove garlic, crushed

Nutrition Info

100.1 calories
carbohydrate: 2.7 g
cholesterol: 49.8 mg
fat: 3 g
fiber: 1.1 g
protein: 16.2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 695.1 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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