crab and corn soup

How To Make crab and corn soup

• 1

  Bring water and crab boil seasoning to boil in large saucepan.
• 2

  Add Dungeness crab; cook 5 minutes.
• 3

  Drain, reserving cooking liquid.
• 4

  Remove crabmeat from shells.
• 5

  Cover and refrigerate crabmeat.
• 6

  Melt butter in heavy large saucepan over medium-high heat.
• 7

  Add flour and stir 2 minutes.
• 8

  Gradually stir in 2 cups milk.
• 9

  Simmer until thickened, stirring frequently, about 3 minutes.
• 10

  Stir in reserved crab cooking liquid, corn and green onions.
• 11

  Simmer 10 minutes.
• 12

  Season with salt and pepper.
• 13

  (Soup can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing, thinning with more milk, if desired).
• 14

  Stir Dungeness crabmeat and lump crabmeat into soup.
• 15

  Simmer until heated through.
• 16

  Ladle soup into bowls.
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