>Crab & Corn Soup
>Once again, my roomie’s mom saved the day (and my wallet) with the seafood stash stocked in my freezer.
I had a pound of dungeness crab legs and an arctic blast on the way. Dungeness isn’t my usual go-to crustacean. Being a Gulf Coast native, blue crab is what I’m used to. I can remember my dad bringing home a big brown paper bag full of the critters on Fridays during Lent, covering the kitchen table with copies of the Times Picayune, and shelling me crab legs while I waited rather impatiently. Now I can crack my own crabs and suck them down like a Hoover. Batter and fry me up some blue crab legs, and I’ll inhale them at an embarrassing rate.
When we lived down South, I was constantly hanging out with my best friend Gia and her twin brother Alex, who lived spitting distance from our house. Their mom, Gina, made this soup recipe that I am going to share with you now. Of course, the crab she probably used was fresh from the Gulf, and the crab that I used here was not nearly as fresh and from the Pacific. I tweaked a few things here and there to change up the flavor a bit – and my quantities might be a little different than hers – but I credit her for the inspiration. The sour cream, lemon juice, and tomato were not originally in this recipe. I added this recipe to a) give the soup a little extra sweetness and tang and b) cut the fat with some acid. Citrus always lightens a meal. This soup can be incredibly heavy otherwise, kind of like a chowder.
Crab and Corn Soup
1/2 stick butter
1/2 onion, finely chopped
2 stalks of celery, finely chopped
2 cloves garlic, minced
6 tablespoons flour
1 pint half & half
2 cups milk
1/4 cup sour cream
2 cans creamed corn
1 lb crab meat, picked over for shells
1/4 cup Sherry wine
2 tablespoons ketchup
2 tablespoons Worstechire sauce
tabasco sauce (to taste)
juice of 1 lemon
1 hot house tomato, pulp removed and chopped
handful chopped parsley
salt & pepper to taste
Melt butter and add onions, garlic, and celery. Cook until veggies are tender. Add flour, stirring constantly. Add milk and heavy cream. Stir well, and add in corn and crab. Add the rest of the ingredients and simmer for 20 minutes.
Considering that Old Man Winter has slapped us in the face in Denver, I’ve sucked down the whole batch of this soup. I told you, I’m a Hoover when it comes to crab.