Crab and Corn Soup

This yummy soup is from the Asphodel Inn & Restaurant, Jackson LA. Most of it can be made the day before.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  cups water
• 1  tablespoon  crab boil seasoning
• 1  large  dungeness crab, cooked, broken into pieces
• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 2  cups milk
• 30  ounces  creamed corn
• 1  cup green onion, chopped
• 1⁄2 lb lump crabmeat, drained

Directions

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.