CORN CRAB SOUP
A very creamy, tasty, filling cajun soup. Makes about 16 cups, serves about 3 Cajuns, 8 Texans, or 16 Yanks.
Provided by rachel21321
Categories Crab
Time 1h35m
Yield 16 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the chopped, white portion of green onions in the butter.
- Add cream of celery soup, half-and-half and milk. Bring to boil.
- Add white corn and cream corn. Bring to oil.
- Add Italian salad dressing and Zatarain's liquid crab boil concentrate.
- Add crabmeat.
- Cook in covered pot on medium-low heat for about an hour, stirring about every 10 minutes.
- Add the chopped green onion tops either just before serving, or just before cooking for the hour.
- *feel free to doctor w scallops or shrimp, but put shrimp in later than crab or scallops or they'll taste gummy.
- *freezes/reheats well.
Nutrition Facts : Calories 550.2, Fat 32.9, SaturatedFat 18.5, Cholesterol 137.8, Sodium 1841.1, Carbohydrate 37.3, Fiber 4, Sugar 5.9, Protein 30.8
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