Chincoteague Cream of Crab Soup 6 - 51 oz. Cans / Case
- Quantity Discounts!
|Buy 1 - 2||$39.49/Case|
|Made in America||Yes|
|Package Size||51 Ounces|
|Type||Cream of Crab Soup|
Serve your customers a taste of the shore, delivering rich seafood flavor in a creamy and satisfying soup. Combining delicate crab meat in a rich cream base, with a hint of sherry, and a touch of Grade A butter, onions, and select spices, makes this Chincoteague cream of crab soup a wholesome specialty that’s sure to please.
Since 1955, Chincoteague’s family-owned business has featured canned options for top quality seafood and fresh ingredients with gourmet flavor. Offering a homemade taste, Chincoteague soups have no preservatives, artificial colors or flavors! This soup is easy to prepare, lessening prep time and strengthening good service, and its hearty consistency can be used as a soup or a sauce. The savory taste of fresh crab meat mixed in a velvety smooth base makes for a flavorful entrée or appetizer. Serve with salty crackers, pair with fresh seafood offerings, or use in other gourmet creations!
Microwave: Empty contents into microwavable container. Cover. Heat on high 2-3 minutes, stirring once.
Stove Top - as Soup: Empty contents into a saucepan. Add an 1/2 can of milk or cream. Heat slowly, stirring often until evenly blended. DO NOT BOIL.
Stove Top - as Sauce: Empty contents into a saucepan. Heat slowly until evenly blended. DO NOT BOIL.
Sold (6) 51 oz. cans per case.
Please see nutrition sheet for more information.
Overall User Rating: Chincoteague Cream of Crab Soup 6 - 51 oz. Cans / Case ( 5.0 stars from 2 reviews )
I have been trying several of the soups. Not a bad one yet.This particular one is very good. Taste like soups made from scratch. Does not have that funny taste so many canned soups have.
Sharon M. from B & S Agri Services Posted on 03/20/2014
Very tasty cream of crab soup. Much nicer when you add half and half to it instead of milk. Nice big pieces of crab at a great price.
Cheri W. from Countryside Cakes Posted on 07/30/2013
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