Crab and Asparagus Soup

Freshly cooked crabmeat is sold by weight at fish markets. The meat is either lump crabmeat, which consists of large, snowy white pieces, or flake crabmeat, which is a mixture of white and somewhat darker meat in smaller pieces. Both are good choices for this soup. Vacuum-packed pasteurized and frozen crabmeat are also available, although these are less desirable options. Avoid imitation crabmeat, or surimi, which is made from pollack or other white-fleshed fish that is shaped, cooked, flavored and colored to resemble crab.
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