This creamy recipe, which combines the best Gulf crabs with fresh corn and spicy Cajun seasonings, is a down-home favorite in Louisiana, a state well known for its seafood. This may have something to do with the fact that Louisiana has 7,721 miles of shoreline, the second-longest coastline of all mainland US states and is the second-largest seafood-producing state in the country.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp butter
- 1 cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- ¼ cup chopped red bell pepper
- 1 Tbsp minced garlic
- 2 cups chicken broth
- ½ cup dry white wine
- ¾ tsp dried thyme
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 3½ cups heavy whipping cream
- 1 tsp salt
- 1 tsp hot sauce
- 1 cup cooked corn
- 1 lb lump crab meat
- 1 Tbsp chopped parsley, plus extra for garnish
- 1 Tbsp chopped green onion
Directions
- Heat butter in a large sauce pan over a medium-low heat.
- Add onion, green pepper, celery, red pepper, and garlic. Sauté for about 1 minute.
- Stir in chicken broth, white wine, and thyme. Bring to a boil.
- Combine oil and flour in a small bowl and stir into a smooth paste.
- Add flour paste to the pan and stir until the mixture starts thickening.
- Fold in cream, reduce heat to simmer, and cook until cream is well-blended.
- Add salt, hot sauce, and corn. Simmer 5 minutes.
- Stir in lump crab meat very gently, so not to break up the pieces.
- Add parsley and green onions. Simmer until heated through.
- Divide into four large soup bowls, garnish with parsley, and serve.
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