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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn Crab Soup Recipe

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This recipe for Corn Crab Soup is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - medium yellow onion, chopped fine
1 - stick butter plus 2 tablespoons
2 - Lb. medium shrimp, peeled & deveined
2 to 3 cans - lump bluecrab meat
2 cans - cream of chicken soup
2 cans - cream of mushroom soup
2 cans - swanson chicken stock
2 large cans evaporated milk
3 cans - cream corn
3 - green onion (scallion) stalks, chopped fine
1 - capful Zatarain's liquid crab boil
Directions:
Directions:
In larger heavy pot, melt stick of butter and saute' onions until clear. Add shrimp and cook until shrimp are pink. Add crab boil. Add all of the creamed ingredients except evaporated milk. Simmer on low heat until soup come to a boil. Add chicken stock and crab meat. Bring back to boil and add evaporated milk and 2 Tbsp. of butter.
Salt, black pepper, and cayenne to taste. Add green onions (scallions) last, just before serving.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 to 1-1/2 hours
Personal Notes:
Personal Notes:

This is the original recipe of Dave from Dave's Cajun Kitchen in Houma.

 

 

 

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