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This recipe is a combination of a few recipes that I put together...and I am so glad I did! This was sooooo good!
Our family LOVES to go crabbing in the summer time so I am always looking for recipes to use crab.
I used fresh crab for this recipe, but you can always use fake crab...or use clams instead of crab...or take out the corn....you can tweak it to your liking:)
(I doubled this recipe for our family and friends...use an extra large pot if going to do so!)
1/3 cup diced celery
3 1/2 cups peeled, diced potatoes 1/2"cubes
1/3 cup onion
3/4 cup crab meat (about 12 ounces)
1 cup corn (I used canned, can use frozen, or from cob)
3 1/4 cups water
2 tablespoons chicken bouillon (or 6 cubes, use 9 if doubling)
1/2 tsp. salt
1 tsp. black pepper
1 tsp. thyme
1 tsp. sage
5 tbls, butter
5 tbls. flour
2 cups milk
If you are using fresh crab meat, crack all the crab ahead of time...get your family to help! It took me alone 2 hours and 40 minutes for 7 crab (3 Dungeness Crab and 4 Rock Crab. i am not a fan of Rock Crab, but the meat is GREAT in this soup!).
(1) First, in a large pot add potatoes, celery, onion, corn (if frozen), sage, thyme, and water to pot. Bring to a boil, reduce heat to medium, cook 10-15 minutes until potatoes are tender.
(2) Add bouillon cubes, crab, salt and pepper (corn if fresh), And stir.
(3) (PICTURE NOT SHOWN) In a separate sauce pan, melt butter over medium heat, whisk in flour until thick. Slowly add milk stirring continuously to avoid lumps for 3-5 minutes until hot.
(4) Add milk mixture to large pot. Bring back to boil, and turn off heat.
Can serve in a bowl and add crackers or serve in a bread bowl.
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