Nutritional Info

Nutrition Facts

Serving Size 1 (406g)

Calories 553
Calories from Fat 218 (39%)
Amount Per Serving %DIV
Total Fat 24.2g 37%
Saturated Fat 15.2g 76%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 115.6mg 39%
Sodium 529.4mg 23%
Potassium 573.1mg 12%
Total Carbohydrate 58.6g 20%
Dietary Fiber 4.5g 18%
Sugars 2.1g
Protein 18.2g 36%

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Recipe Description
Great recipe that has a little kick to bring it all together.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1   salt and freshly ground black pepper
1   tabasco sauce to taste
1/4 Teaspoon(t)  xanthan gum, or use your shaker (optional
8 Ounce(oz)  cooked lump crabmeat
12 Ounce(oz)  heavy cream
2 Tablespoon(T)  butter
1   bay leaf, fresh or dried
1   small red bell pepper, seeded and diced
1   medium yellow onion, chopped
2   ribs celery, chopped
1 Cup(c)  water
16 Ounce(oz)  cauliflower
1 Tablespoon(T)  old bay seasoning blend(found near seafood department or on spice aisle)
2 Cup(c)  vegetable or chicken stock or broth


Bring chicken or vegetable broth to a boil in a large saucepan over medium to
medium-high heat. Add the Old Bay seasoning and frozen califlower. Cover and
cook until the cauliflower is soft (15-20 minutes). Using a potato masher or
handheld blender, mash the cauliflower, leaving a few chunks.

Return the pan to the heat. Add the water, chopped celery, onion, red bell
pepper, and bay leaf. Cover and let simmer for another 20 to 25 minutes or until
the celery is tender.

Add butter, cream, and crabmeat. Whisk in xanthan gum (if desired). Add a few
dashes of Tabasco (if desired) and adjust seasoning, if needed. Heat through,
but do not boil! Remove bay leaf before serving.

Additional notes

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Spicy Crab Chowder
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