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Corn and Crabmeat Soup
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Stephanie Manich


  • 2 green onions, chopped
  • 1 stick butter
  • 2 cans cream of mushroom soup
  • 1 evaporated milk
  • 2 cups (475 ml) half and half
  • 1 tsp (5 ml) liquid crab boil
  • 1 can whole corn
  • 1 lb (.5 kg). white or claw crabmeat
  • (you may also add other seafood, i.e. boiled shrimp, oysters or crawfish tails)
  • Cut green onions (using scissors is quickest).
  • Melt 1 stick of butter in a large pot and add the cut onions and saute.
  • Add all other ingredients.
  • Add one can of water.
  • Simmer for about 20 minutes and enjoy.
You may choose to leave out the crab boil if your seafood was previously boiled in seasoning; however, I don't suggest leaving it out of par-boiled seafood hence you miss out on the true flavor intended.

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