Reviewed: Sep. 23, 2006

Awesome! Very simple to make, but delicious. Tastes just like it came from a fancy restaraunt! Thanks for the recipe!

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Reviewed: Jun. 29, 2006

This is my absolute favorite soup of all time! Delicious. I took it to a potluck and the hostess made sure to keep the extra. Ten stars!!!

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Mumsy'sCouchPotato

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

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Reviewed: May 25, 2006

Really Good!!!!!!!!!!!

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KEATTA

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 24, 2006

One of the best soups I have ever made! To cut the richness a bit I used less butter and light cream. I also used a bit of chipotle pepper in place of cayenne. I can't wait to serve it to guests.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 30, 2006

This soup was very good, with just the right amount of spice. My only complaint is that it was a little TOO rich and I think next time I'll substitute some of the cream for half and half or just milk. Still, I enjoyed it quite a bit.

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jan. 16, 2006

my husband wouldn't eat it, I couldn't because of the cream, I tasted it and it seemed good.

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MOMMYOFPEPPER

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Reviewed: Jan. 12, 2006

Very tasty soup. I used 1 cup of light cream and 2 tblsp of butter to make it a little less fattening and it came out great. I also used a can of mexicorn instead of frozen corn. Thanks for the recipe.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 3, 2006

I made this for our Progressive Dinner Party and it was delicious! I was a little nervous because our friends are such great cooks. Everyone wanted the recipe. I took the advise and made the base before hand, then added the cream and crabmeat right before serving.

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SarahB

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Reviewed: Nov. 20, 2005

Simply outstanding! I used fat free 1/2 and 1/2 and shredded imitation crab in the food processor. This will definately be in our regular rotation in addition to a special occasion treat for company.

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RISINGMARKET04

Cooking Level: Expert

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Reviewed: Nov. 15, 2005

This is one for the Hall of Fame! I can't imagine doing anything to make it better. Obviously, those that prefer more of a kick should add more cayenne pepper after tasting. For me, the kick was perfect; just enough to to let one know that it's "there," but not so strong as to be overwhelming. For those that might not be familiar with this style soup, it is similar to clam chowder--but with nuance of it's own. Five stars if ever there was a five-star soup!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 26, 2005

This was ridiculously easy to make and very good. Served with whole wheat bread to make a great cold-night meal.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 25, 2005

Fantastic and so easy to make! I only had 1 cup of clam juice so I used a little of the juice from my cans of crabmeat and then topped it off with more chicken broth. If you have people that really dislike spicy foods, I would cut back a little on the cayenne pepper - just the 1/4 tsp. was surprisingly hot. Thanks for a great recipe, Doreen.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 30, 2005

My husband's family have been making this recipe for 20 years. We substitute crayfish for the crab and it's delicious.

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LYNUSKITTY

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Reviewed: Jul. 14, 2005

Wow. This was awesome. Easy too. But I did deviate from the recipe, sorry Doreen. I bought the crab a couple days ago with the intent of making this recipe. School has slacked off a great deal and I decided to get back into body building after I bought what I needed. ALready started my diet so I did this a lil more body fat friendly. I used margarine, fat free half and half and low sodium/fat chicken broth. I realize I lose alot of the richness of the soup but, i need to lose my love handles more so i tweaked it. It still tastes awesome. Also used wheat flour, almost forgot. Now I wont feel so guilty eating it. It'll be a while before i make it again b/c of the ........diet :( but this is most definitely a keeper and Doreen if you have anymore feel free to share em!

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Apr. 11, 2005

Excellnet recipe. It was loved by everyone who tried it. I will make this again!

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COPPER30

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Reviewed: Feb. 6, 2005

Pleasant, my family liked it. Will make again. Thanks.

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GR8TWEETS

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

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Reviewed: Jan. 2, 2005

Easy and delicious recipe! I added celery, sauteeing along with the onions and garlic. I also added a splash of dry white wine and a chicken bouillon cube to add a little more flavor. I will definitely make flavorful treat again soon!

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MARYLISA2

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Reviewed: Dec. 11, 2004

THE BEST CRAB SOUP I EVER HAD. ONLY CHANGE I MADE WAS USING HALF & HALF. LOOKING FORWARD TO MAKING THIS AGAIN.

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Linda G.

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Reviewed: Nov. 1, 2004

My family loved this. I'm getting ready to make it for the 3rd time in 3 weeks! This soup has just the right amount of kick to it. The only thing I did different was to use half and half in place of the cream. Thanks for a great recipe.

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JSWAVOLA

Cooking Level: Expert

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Oct. 3, 2004

I would give this 10 stars if I could. To die for. I just made a batch of this soup for dinner. I had to try it and its just so delicious. I used 3 (6 oz.) cans of lump crabmeat and I also used Land o Lakes fat free 1/2 and 1/2 as another reviewer suggested. Perfect results. Loved the slight kick from the cayenne pepper and green onions. Will make again very soon. Thanks Doreen!!

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