is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
large ears of corn, boiled 3 minutes, cool and
remove kernels. Set kernels aside and reserve
1 pound lump crabmeat
1 stick of "real" butter
1 cup finely diced white onion
1 cup finely diced green bell pepper
1 cup finely diced celery
1/3 cup minced fresh garlic
1 cup flour
5 cups seafood, shellfish, or chicken stock
4 cups of the water the corn was boiled in (for
richer flavor, boil a few of the corn cobs in
this water after the kernels have been removed)
2 cups heavy cream
1/2 cup chopped parsley
Salt and pepper to taste
a large stockpot, melt the butter being careful
not to burn it.
the corn, onions, bell pepper, celery, and garlic.
Sauté until the onions are translucent.
the flour and whisk, forming a blond (white)
the stock and corn water carefully with a ladle,
about a cup at a time. Keep stirring. Bring
to a slow boil. Reduce to a simmer. Cook uncovered
for 30 minutes.
the cream and parsley, cook a couple of more
minutes, stirring gently.
in the crabmeat and cook just a minute longer.
to taste with salt and pepper.