The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 24, 2009
Awesome! My mother was actually jealous of how well this turned out because it was apparently better then the kind she makes! The only thing I changed was adding some old bay to taste, other then that this was a HUGE hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 13, 2009
Overall excellent; I think I will thicken it a little more next time. Good with a splash of sherry on the top. Just enough heat.
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Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA
Living In: Lakeland, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 29, 2009
I made a couple variations to this recipe; I added 1/2 lb. of bay scallops, 1/2 lb. salad shrimp, and 1/2 lb. lobster and extra cream to make it more of a chowder. OMG it turned out SOOOO good!!! My father-in-law owns a Bed & Breakfast and he is a fabulous cook, but when I presented this as part of his seafood themed birthday dinner, he was begging to get the recipe from me! Thank you for this great recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 14, 2009
Delicious soup & so easy to make! My 14 year old daughter has been making this for the family for several years & we all love it! It is so creamy & has just the right amount of heat!
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Cooking Level: Expert

Home Town: Batavia, Illinois, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 23, 2009
We love spicy foods, especially soups and this one is a winner. I am watching my fat and calories so I substitued 8oz. of lite cream cheese and 1 1/2 Cups Lowfat milk for the heavy cream. I also used 1/2 the salt and twice the cayenne pepper. We loved it. It wasn't as heavy as a similar soup I have tasted. Very Tasty! I will definitely fix this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 26, 2009
My family loves spicy food, so I doubled the amount of white pepper and cayenne pepper. I also took up the suggestions of a couple reviewers and substituted the heavy cream with milk and added 1/4 cup of sherry and 1/2 tsp of paprika. One final change that I made was adding just 1 cup of clam juice instead of 2. Overall, it was really good and simple to make; I would definitely make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
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Reviewed: Jun. 29, 2009
This was definitely not my favorite recipe or soup. The fish taste was a little too strong for me. That was probably due to the clam juice so I would probably use less of that and more milk next time. But honestly there probably won't be a next time. Sorry!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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Reviewed: May 25, 2009
Very good soup. I had some leftover white corn on the cob to use, so I hunted this one down (I'm just dumb enough to spend $25 on crab in order to salvage $2 worth of corn, haha). I added more spice to this and cut the cream back to 1 cup. Great texture, and very rich! Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 29, 2009
Amazing soup. I'm not really that into crab but I definitely enjoyed it. For those on a budget, I used the cheapest refrigerated crab I found ($5.99 for 8oz as opposed to $18 fresh) and it still tasted amazing (including to those who enjoy crab more than myself!) Only changes I made: I added a tablespoon and half of extra flour for added thickness and I accidentally spilled a lot of extra cayenne in. I simply added a little extra chicken broth to balance it out. Tasted great and a VERY forgiving recipe. Thank you!
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Cooking Level: Intermediate

Home Town: Cupertino, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 13, 2009
Oh my GOSH! This was fantastic!!! My friend made it and brought it to our group to try out. Everyone RAVED about it! I think the only thing she shanged was to use yellow corn. It gave it a nice color so when I make it, I intend to do the same. Thanks for the GREAT recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 11, 2009
I cut back the butter to a 1/4 cup. I will never give this recipe to my family or friends so they can say "WOW, I love this" every year. Thank you!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 10, 2009
I made this recipe all throughout college! It's easy and delicious! My roommates made me make it often!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 3, 2009
It was great! The second time I made it I added scallops instead of crab. I think the texture fits the soup better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2008
Soooo good! Next time I will use less cayenne for my own taste, but it was awesome!
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Cooking Level: Expert

Home Town: Shelton, Connecticut, USA
Living In: Unionville, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 24, 2008
Great soup! Followed the recipe nearly to a tee, but used LF half and half instead of heavy cream. Will definitely make again for the extended family! *Addition* I did make this soup again, but used salmon. I thought I had enough crab, but oops, the salmon was just as great in this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 15, 2008
Very tasty,although I had to use canned corn and frozen lobster meat; I also reduced the amount of cayenne to a mere dash, substituted the hot sauce (didn´t have any) for Liquid Smoke and poached the green onions with the onion and garlic at the beginning. Served it as a first course of a creole/cajun dinner and was a huge success. Will certainly make again
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 1, 2008
I loved this recipe! I added Old Bay and some hot sauce because I like things a little bit spicy, the soup was excellent!
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Cooking Level: Beginning

Home Town: Alexander, New York, USA
Living In: Frederick, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 10, 2008
This by far is a great recipe DO NOT change a thing any thing else will just ruin it Ten Stars if I could put them Thank you for the experence
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Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 28, 2008
I guess with all of the rave reviews, and being a huge fan of Phillips crab house soup, I was expecting more out of this it. For us it wasn't thick enough, and I would hardly call it cajun as we also found it was a pretty bland. It was OK, but no one in my household is in any hurry to have it again.. I did like the base flavor of the "stock" and I plan to build off of that to make my own recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 18, 2008
Great - didn't change a thing when making. After only two bites, my wife said, "make sure to keep this recipe"!
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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