Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Crabmeat and Corn Soup




Source of Recipe


RC

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups half and half cream
1 3/4 cups fresh, frozen or canned kernel corn
1 cup finely chopped green onions
1 lb. fresh crabmeat
1/2 tsp. white pepper
1/2 tsp. seasoning salt
1 Tbsp. soy sauce
1/4 cup chopped fresh parsley

In a heavy bottom cooking pot on medium heat, melt butter, add flour and stir gently until blended; DO NOT let it darken or go lumpy. Add milk gradually, stirring gently all the while. Add half and half and continue to stir until near boil. Add corn and green onions and cook for a few minutes until tender. Add crabmeat, pepper, salt and soy sauce and simmer, stirring occasionally until very hot and small bubbles form around the edge; DO NOT let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley and serve immediately.
Serves 8

Tips: White corn is preferred if available. If using fresh corn on the cob, (4 required), cut kernels off cobs and scrape cobs for corn milk juices. Add to soup as noted above. Canned crabmeat and imitation crabmeat may also be used. Use 1 - 7 1/2 ounce canned crabmeat (drained) and 8 ounces of imitation crab (chopped into smaller pieces). Fresh crabmeat is preferred.