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Cajun Crab Soup by doreenbuch

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  • Cajun Crab Soup by doreenbuch

    This is soooooo good!!! Another way to use up fresh corn. You can probably substitute imitation crab. I add more corn and also more garlic.

    Cajun Crab Soup
    This rich, delicious soup is modeled after a great soup
    that we had in a restaurant in Bethany Beach, Delaware!
    Prep Time: approx. 15 Minutes. Cook Time: approx. 30
    Minutes. Ready in: approx. 45 Minutes. Makes 8 servings.
    Printed from Allrecipes, Submitted by Doreen
    1/2 cup unsalted butter
    1 onion, chopped
    2 cloves garlic, minced
    1/4 cup all-purpose flour
    2 cups clam juice
    2 cups chicken broth
    1 (10 ounce) package frozen
    white corn - can use fresh
    1 teaspoon salt
    1/2 teaspoon ground white pepper
    1/4 teaspoon dried thyme
    1/4 teaspoon ground cayenne pepper
    2 cups heavy cream
    1 pound lump crabmeat, drained
    4 green onions, chopped

    1 Melt butter in a large saucepan over medium heat. Saute
    onion and garlic until onion is tender. Whisk in flour, and
    cook 2 minutes. Stir in clam juice and chicken broth, and
    bring to a boil. Mix in corn, and season with salt, white
    pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.
    2 Stir in cream, crab meat, and green onions. Heat
    through, but do not boil once the cream has been added.