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In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry. Per serving: 3109 Calories (kcal); 301g Total Fat; (85% calories from fat); 45g Protein; 71g Carbohydrate; 1034mg Cholesterol; 4879mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 59 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0069 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1405g)|
|Recipe Makes: 1|
|Calories from Fat: 1774 (70%)|
|Amt Per Serving||% DV|
|Total Fat 197.1g||263 %|
|Saturated Fat 119.2g||596 %|
|Monounsaturated Fat 53.3g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 1097.5mg||338 %|
|Sodium 735.6mg||25 %|
|Potassium 1934.2mg||51 %|
|Total Carbohydrate 125.7g||37 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 115.9g|
|Protein 74.6g||107 %|
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Calories per serving: 2529
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