Cajun Crab Soup

Prep time is about 15 minutes and cook time about 30 minutes.

Ingredients:

• 1/2 cup unsalted butter
• 1 onion, chopped (we only used a half)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups clam juice (or seafood stock)
• 2 cups chicken broth
• 1 (10 oz) package frozen white corn
• 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

Okay, I cannot stand clams. End of story. Ick. The original recipe actually calls for using clam juice but we substituted a  fish-only, seafood stock. Instead of adding in salt,  we just used normal butter. I would recommend adding in the cayenne pepper slowly, we didn't use as much as was called for. We found a canned real lump crabmeat (Chicken of the Sea) and used one 6oz can of that and 2 (6oz) cans of another canned crab that was more of a shredded meat. Next time we make this, we plan to add in one potato.

Oh, and a quick side note. Guys, make sure you rinse the onions under water really well first...they may have bugs jammed into the stalks and yeah, "its just a little protein", but it is gross. 

Directions

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.

 Crabmeat

All the wet ingredients except the cream.
























March 10th: made another batch, so here are pictures of that one--