Ingredients
4 c. chopped onions
1 lb. butter
1 c. flour
1 lb. frozen corn
2 qt. whipping cream
2 pt. half and half
2 c. chicken broth
2 lb. claw crabmeat
Method
Sources
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dataset
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Gathered
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Strip kernels cleanly off the cob — salads, salsas, succotash
Wooden crab mallet — crack shells at the crab boil table
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Strip kernels cleanly off the cob — salads, salsas, succotash
Wooden crab mallet — crack shells at the crab boil table
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Saute onions in butter. Add flour, mixing well. Slowly add whipping cream, half and half, broth and corn. Simmer for 20 minutes. Add crabmeat and cook on low heat for 20 minutes more. Season to taste. Serves 10 to 12. Very rich and thick. May add water. Can substitute low-fat milk for whipping cream and half and half to cut down on richness and calories.