Creole crab and corn soup

Main Dish
14 servings
20 min
40 min
Very Easy


Number of serving: 14

Stock :

1 Large White onions, coarse chunked

1 Large Carrot, chunked

2 Ribs Celery, chunked

1 Bunch Leeks, chunked

1 Bulb Fennel, chunked

4 Cloves Garlic, whole

4 Each Corn husks and cobs

1 teaspoon Black peppercorns

2 Each Bay leaves

1 Sprig Thyme, fresh

3 Quarts Oyster liquor, seafood stock, or clam juice

2 Libras. Gumbo crabs, cleaned and dressed ( or shrimp shells)

Soup :

2 tablepsoons Butter, melted

8 Cups Trinity (onions, celery, bell pepper) chopped

4 Ears Corn, kernels cleaned from cobs

1 Quart Heavy cream

¾ Libra. Blond roux

2 Libras. Lump crab meat

1 tablepsoon Worcestershire sauce

½ tablepsoon Crystal hot sauce

To taste Salt and white pepper


  • Stock: Bring all the ingredients to a boil except the crabs or shrimp shells, and then reduce heat to a simmer for two hours.
  • Then add the gumbo crabs or shrimp shells and simmer for another 30 minutes. Strain the stock and reserve liquid allowing it to cool. Discard the solid ingredients.
  • In a large stock pot melt the butter and then sweat the trinity and corn until soft. Add the stock and bring to boil, and then reduce heat to a simmer for 20 minutes.
  • Skim any scum from the top of the liquid. Whisk in the blond roux and continue to simmer 30 minutes or until thick.
  • Add the heavy cream and bring back to a simmer, allow to simmer another 10 minutes to heat through.
  • Fold in the lump crab meat, and then add the Worcestershire sauce, Crystal hot sauce, and the salt and white pepper to taste.
  • To Serve: Ladle an 8 ounce portion in each bowl and garnish with fresh chopped parsley.


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