Ingredients
2 tablespoons olive oil
1 1/2 cups carrot, finely diced
4 cups onion, diced fine
2 cups celery, diced fine
2 bay leaves
2 1/4 teaspoons salt
1/2 teaspoon ground white pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sweet basil, finely chopped
1 teaspoon fresh garlic, minced
8 cups crab stock
2 tablespoons unsalted butter
2-3 cups fresh corn kernels, cut off the cob
1 cup fresh corn juice
1/2 cup scallions, thinly sliced (green part only)
2-3 cups fresh Crabmeat (claw, jumbo lump)
Instructions
Heat the olive oil in a pot over high heat and sweat the carrots and celery, stirring constantly, for 5 minutes. Add onions and bay leaves. Keep cooking while stirring constantly, until the onions become soft and clear, about 5 minutes. Add salt, the cayenne, white pepper, thyme, basil, and garlic. Keep cooking stirring constantly, until the onions begin to caramelize, about 5 minutes or so. Add the crab stock and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the vegetables are very tender, about 5 minutes. Remove the bay leaves and puree the vegetable/stock mixture. Set aside.
In a separate pot, heat 1 tablespoon of butter over medium heat. Add the corn kernels. Cook, stirring constantly, until the corn becomes tender, 5 more minutes or so. Add the puree and bring the mixture to a boil. Add the corn juice. Reduce heat to a simmer, keep stirring occasionally, for 10 minutes. Heat the remaining 1 tablespoon of butter in a skillet over high heat. Add the green onions and cook for 5 to 10 seconds. Add the crabmeat. Sauté the crabmeat quickly. Try not to break up the lumps of crabmeat. Then add the sautéed crabmeat to your soup and serve immediately.
In a separate pot, heat 1 tablespoon of butter over medium heat. Add the corn kernels. Cook, stirring constantly, until the corn becomes tender, 5 more minutes or so. Add the puree and bring the mixture to a boil. Add the corn juice. Reduce heat to a simmer, keep stirring occasionally, for 10 minutes. Heat the remaining 1 tablespoon of butter in a skillet over high heat. Add the green onions and cook for 5 to 10 seconds. Add the crabmeat. Sauté the crabmeat quickly. Try not to break up the lumps of crabmeat. Then add the sautéed crabmeat to your soup and serve immediately.
ENJOY!!
