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Crabmeat and Asparagus Soup Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In55 m
  • 1In 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 6 servings
  • 100 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    100
    5%
  • Fat:
    3
    5%
  • Carbs:
    2.7
    < 1%
  • Protein:
    16.2
    32%
  • Cholesterol:
    50
    17%

Based on a 2,000 calorie diet

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