what about cream of crab soup after WLS?
Thanks...I went to Jerry's Seafood where their mantra is "Home of the Crab Bomb". Seriously, it's on their website. It was soooo heavy too, and that was pre-op. I can't imagine having one now, so it's a good thing I didn't get hooked. Not to disparage Jerry, he has a lot of other great choices for a transplant, and WLS person like me.
I eat a lot of soup. I don't however do a cream soup in a restaraunt, too much fat. I do make a crab and cauliflower at home that is wonderful. Saute onions celery and garlic chopped finely until tender. Add chopped califlower also chopped small and saute for 5 minutes. Add chicken stock to cover and coo****il tender, stir in fat free half & half, about a cup, when warm add half a pkg of low fat cream cheese just enough to melt it. Don't let it boil. Then stir in the cooked crab. I use the crab from Miejers made by Phillips (I live in Michigan).
When I want to make something with a white sauce like flavor, I saute whatever vegs I am using in a little olive oil with garlic and parsley till tender then stir in about 1 TBSP of powdered cream of mushroom protein soup I get from my surgeons office, add in some chicken stock and cook till it thickens some, stir in a splash of FF 1/2 & 1/2, whatever seafood (cooked) I am using (or chicken) and coo****il protein is done, once again do not boil. Then serve over a small amount of wild rice or toasted WW croutons, pasta, whatever. I never have more than 1/4 cup of whatever starch I am using. Anyone who has had one of my concoctions has loved them, especially my grandchildren. The Califlower Crab soup is everyone's favorite.
When I want to make something with a white sauce like flavor, I saute whatever vegs I am using in a little olive oil with garlic and parsley till tender then stir in about 1 TBSP of powdered cream of mushroom protein soup I get from my surgeons office, add in some chicken stock and cook till it thickens some, stir in a splash of FF 1/2 & 1/2, whatever seafood (cooked) I am using (or chicken) and coo****il protein is done, once again do not boil. Then serve over a small amount of wild rice or toasted WW croutons, pasta, whatever. I never have more than 1/4 cup of whatever starch I am using. Anyone who has had one of my concoctions has loved them, especially my grandchildren. The Califlower Crab soup is everyone's favorite.
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