We recently took a trip to Louisiana to visit family. While we were there, my husband and son went crabbing with my dad (one of my son’s favorite Louisiana hobbies!) The men loaded up the boat and were gone for about 3 hours. They came home with a bushel of blue crabs, which were quickly boiled for dinner.
The crabs were delicious, though we still had lots of leftovers. We decided to peel them (pick out the meat) for me to take back home to Texas. *Note: Fresh crabmeat can be frozen for about 2 weeks. While the process of peeling can take some time, it is definitely worth it!
One of my favorite things to eat when it’s cold outside is Crab and Corn Soup, so I knew just what I would make with that crab meat! (And being we’re in the 30’s this week, it’s perfect!) While many people refer to this as a crab and corn bisque, I still say it’s a soup because that’s what one of our local restaurants used to call it. Believe me when I say I’ve eaten my share of this soup, and am so happy my husband can re-create it in the kitchen!
Crab and Corn Soup
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 1/2 cups frozen corn kernels
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning, optional if crabmeat is well seasoned
1 pound fresh lump crabmeat
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Start by melting the butter in a small saucepan over medium heat, then gradually whisk in the flour. Cook for about 6 minutes, whisking constantly, until you get a golden roux. Set aside.
Heat the oil in a large heavy pot, over medium heat. Combine the onion, garlic, and celery (often referred to as the Trinity) and cook 1 minute. Add the Cajun seasoning to taste.
At this point, stir in the broth and corn, then add in the bay leaf. Bring this mixture to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 8 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. You don’t want lumps, so make sure you dissolve each tablespoon you add.
Continue to cook the soup on low heat, stirring constantly until mixture thickens. Stir in the crabmeat and Worcestershire sauce. Simmer 10 minutes more, on low. Season with salt and pepper to taste. Serve with crackers.