Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 1/2 Crab stock - seeNote Kernels from

  4. 2 ears sweet corn

  5. 3/4 cup 177ml Heavy cream

  6. 1/2 lb 227g / 8oz Lump crabmeat Salt - to taste Freshly-ground black pepper - to taste

  7. 3/4 cup 46g / 1.6oz Finely-chopped green onions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: For crab stock, combine 2 quarts water, 2 medium onions (quartered), and 5 medium-sized hard-shell crabs and cook 45 minutes. Melt butter in a 5-quart saucepan; add flour and stir until flour begins to stick to pan. Add crab stock; bring to boil, stirring constantly, then simmer 15 minutes. Add corn and simmer 15 minutes more. Pour in cream and stir well. Gently add crabmeat. Remove from heat and let stand 15 minutes for flavors to blend. Reheat gently to serving temperature. Season to taste. Just before serving, add green onions. To hold for serving or reheat, use double boiler. This recipe yields 4 servings.


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