Reviewed: Nov. 6, 2007

My husband doesn't care for seafood, but says this is a keeper. I agree it needs a little more heat. Thanks so much, this really hit the spot.

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iphee

Home Town: Buffalo, New York, USA

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Reviewed: Nov. 4, 2007

I have made this several times now and it is just easy and very flavorful. I passed it on to a friend and she forgot the thyme. It really does need to have it. Enjoy.

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Cookerof2

Cooking Level: Beginning

Home Town: Winfield, Pennsylvania, USA

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Reviewed: Oct. 25, 2007

5 stars but with my adjustments. I also used fat free 1/2 and 1/2 to cut down on the calories, but to keep it thick I only used 1/2 the amount of chicken broth. Excellent amount of spices because they didn't over power the flavor of the crab, but calling it "cajun" leaves a little to the imagination. Not really "hot" enough to do that.

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DECAR48

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Reviewed: Oct. 8, 2007

Love this soup. Followed directions exactly (maybe a little extra green onion). Have made twice already. Great flavor and spice.

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JACKIEL

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Reviewed: Oct. 5, 2007

I really enjoyed this recipe. So did all of my friends. Thanks. This recipe is a keeper.

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Tiffany

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Reviewed: Oct. 1, 2007

Very, very good and easy! I made a few adjustments. Instead of clam juice, I used Better than Bouillon clam base and water(hard to find, but fabulous). Then I skipped the salt. I whisked in a brick of low-fat cream cheese (softened, in pieces) just after the first boil. I skipped the cream and added milk instead. I added the cayenne bit by bit, and tasted after each addition. My husband ate two big bowls. I had one, he's taking a bowl to work today and tomorrow--that's all we have left! Fabulous! I'll make this again for sure!

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Aug. 21, 2007

Awesome, and easy to make. Just a few random comments: very expensive to buy the ingredients. I would love to make it again, if I could afford the lump crab! Also, it took me forever to find clam juice at the store, but it totally makes the soup. Lastly, I used milk instead of cream and it was plenty rich.

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KATHOLICCHIK

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Aug. 2, 2007

This was a very good recipe, tasted like something you'd order at a restaurant. I did use less salt, cayenne, added white wine and sauteed celery, and substituted half the heavy cream for milk and extra flour.

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krispixVT

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2007

Great soup, but I don't think that it can be called Cajun -- not enough spices in my book, but that's easily adjusted.

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Desiree

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Reviewed: Jul. 15, 2007

Very tasty recipe. We usually substitute chicken broth in place of the clam juice (can be expensive where we live). Tastes great either way.

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El Medico Loco

Cooking Level: Intermediate

Living In: Imlay City, Michigan, USA

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Reviewed: Jul. 11, 2007

Great soup-quick and easy and not too heavy for a cream soup. Serve with garlic toast or bread.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 23, 2007

I also take an extra crab, cut it into 6 pieces (in shell). Then add it to the soup for a nicer look and for a little more crab flavour. I also like to increase the amount of corn and onion.

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Damien Boersma

Cooking Level: Intermediate

Home Town: Lillooet, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jun. 8, 2007

Excellent

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JILLIESMOTHER

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Reviewed: May 29, 2007

This soup is sooooooo good. I have made it over and over again. It freezes well too. Thank you for the recipe!

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Michelle

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Reviewed: May 13, 2007

Definitely good stuff and real easy to make, you cant go wrong on it. Although i think i expected more after reading the comments of other reviewers.

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ehjudah

Home Town: Marshall, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Feb. 27, 2007

Delicious. Three of us ate it all in one night!

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Joanne W.

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Feb. 26, 2007

Absolutely Delicious!

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laurie

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Reviewed: Jan. 2, 2007

This is the best! Everyone always want the recipe.

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JOANN319

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Reviewed: Dec. 23, 2006

If you want a 5 star result, better use real cream instead of half and half. It is still good with the half and half, but it loses something. Very easy to make and hits the spot on a cold day. Served with a nice french bread it makes a hearty meal.

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JEANOR66

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Reviewed: Nov. 15, 2006

Next to my chicken apple curry soup, this is by far the best soup I have ever done and enjoyed. Mind you that I accidently doubled the cayen so it was a bit spicy. But nonetheless excuisite!!!

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