The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 3, 2004
Because my husband's on a low cholesterol diet, I made two substitutions: I Can't Believe It's Not Butter instead of butter and Land of Lake Non-Fat Half & Half instead of heavy cream. The result was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 18, 2004
The family favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 25, 2004
YUMMY! The only changes I made were: added more corn, more than doubled the garlic & the cayenne (we like it spicy!). One of the best soup recipes I've tried! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 10, 2004
Absolutely delicious! I made this for a Mardi Gras party, and it was a huge hit. I would not change a thing. All the guys raved about it and helped themselves to seconds and thirds.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 14, 2004
Excellent! I wouldn't change a thing. It's easy to make and has a really good flavor. Added a little extra cayenne, because I like my food spicy. I wasn't sure how the corn would taste in the soup, but it was so good. Will definitely be making again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 8, 2004
Served this last night for a dinner party and everybody thought I'd slaved all day...definitely the hit of the party. I made it exactly as instructed and everything turned out great! Definitely a keeper for my recipe box. As I was making this for the party and had lots of other food prep work to do, I took this recipe through step 1 several hours ahead of time, transfering the simmered mixture to a slow cooker on low to keep it hot. Added the crab meat, onions and cream just before the guests arrived. Couldn't be happier. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 7, 2004
This was really good. Added a splash of sherry. Every drop was gone. Quick and easy to make since I used can crab meat.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 12, 2003
Awesome crab soup. My family could not get enough of it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 22, 2003
This is by far the best soup recipe I have found! I even made it for Christmas Eve last year. I substituted half of the cream for fat free half and half. Very good! Great with focaccia bread. I also added a little extra cayenne... for those of you who like it pretty spicey.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 10, 2003
Sorry, way too salty for me. Followed the recipe exactly except for adding a bit more garlic. Husband ate it over rice to cut the salty flavor and said it was ok like that, but I don't think I'll make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: May 22, 2003
I love this dish! I rated it 4 stars because of it's outrageous fat and caloric content. I will definitely make this again, but with about 1/4 of the amount of butter and half of the cream but use milk instead. The amount of oil on the top is enough to have an EMT standing by. Be advised and try to cut it back, other than that the soup is superb.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 14, 2003
This was delicious. Followed the recipe to the letter except for the addition of some shrimp as well. I agree with the hubby that said this is the best soup he ever tasted!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 4, 2003
My family really enjoyed this soup. My husband thought it was fantastic. I followed the recipe exactly and used a good brand of canned crabmeat. However, to me it really had that "canned" taste so I rated it four stars. I would definitely make this soup again but will use king crab legs and extract the meat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 27, 2003
This soup was just fabulous, very tasty. I only gave it 4 stars because of the expense and the FAT content. You could go broke buying all the crab, and gain 2lbs just eating 1 bowl! I added some jumbo shrimp, and these were great. I'll definitely make this again, but use only milk and make it only for a special occasion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 7, 2003
My hubby and I loved this soup. I reduced the amount of butter and substituted a skim milk/corn starch slurry for the heavy cream to lower the fat, and it was still delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 6, 2003
Another hit at my soup and stew party! I really liked the blending of flavors. Many thought it was very similar to a clam chowder. It has just the right amount of spice and heat to give it some zip but not to overwhelm.
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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 1, 2003
Decent recipe - not going to be a family favorite, but worth having from time to time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 27, 2003
My husband said that this was the best soup he had ever tasted. I followed the recipe exactly and was very pleased with the results. Thanks for the great recipe, I will definitely make this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 24, 2003
AWESOME! The soup was excellent. Next time I'm going to cut back on the cayanne to 1/8 ts. My wife does not like things too hot. The second day the pepper seemed to mello though. For a little thicker soup use 1/3 cup flour. Big time keeper. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 20, 2003
This is a super recipe. The soup is rich and delicious with a nice touch of heat from the cayenne pepper. I've also made this using finely chopped imitation crab meat and was pleased with the results.
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