Reviewed: Jun. 24, 2008

Maybe it was because I used canned fancy white crabmeat, or canned corn, but this just didn't do it for me. I simmered it longer than the recipe called for, and the corn was overcooked. I also used a can of creamed, so it was just really "corny" in general. The spiciness was just perfect; I used Old Bay and a dash of cajun spice. I used a splash of pepper sauce and sprinkled cheddar cheese on top of each serving, and that really added to the flavor.

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MissMinniePearl

	Cooking Level: Intermediate Home Town: Sumrall, Mississippi, USA Living In: Hattiesburg, Mississippi, USA
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Reviewed: May 29, 2008

It was okay, but I had a lot left over that I didn't use. I probably won't be making this again.

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SJohn

	Cooking Level: Intermediate
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Reviewed: May 13, 2008

Delicious and easy to make. Have made it a half dozen times already. Best with fresh crab meat and corn on the cob.

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Allie G


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Reviewed: Apr. 2, 2008

SUPER, the best I've ever had! (and, my boyfriend loves it too.) You have to try it.

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cretrop


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Reviewed: Feb. 23, 2008

THIS RECIPE IS SOOOOOO GOOD! It was so easy and was ready very quickly. I sweated onions and added flour to make a rue, then added the broth... My goodness! Rich, creamy, a little sweet and a spicy. GOOD JOB!

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OOHCYNTHIA

	Cooking Level: Expert Home Town: Baltimore, Maryland, USA
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Reviewed: Feb. 2, 2008

This was tasty. I doubled the recipe based on other reviews, but the leftovers were not as good as the first bowl.

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Heidi H.

	Living In: Saint Louis, Missouri, USA
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Reviewed: Jan. 31, 2008

Woderful! I used 2 cans of corn and heavy cream instead of half and half because that's what I had available. Turned out perfect, plenty thick enough. My family loved it too much...no leftovers for later!

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E. Talley

	Cooking Level: Intermediate Home Town: Slidell, Louisiana, USA
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Reviewed: Jan. 12, 2008

I loved this, my husband didn't really care for it though. Doesn't reheat well.

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AMANDAELLISON

	Cooking Level: Intermediate Living In: Hinton, West Virginia, USA
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Reviewed: Jan. 10, 2008

Very good! I used the foils of crabmeat and it turned out delicious. Perfect for lunch.

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Angie


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Reviewed: Jan. 6, 2008

I made this for a family dinner yesterday to serve before the main meal and we all loved it! It's delish! I did use heavy cream instead of half/half and added 1 heaping tsp. of Old Bay (as suggested by other reviews). The 1 tsp. cayenne pepper adds a tasty "zing". I will be making this again!

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Lori Zigo

	Cooking Level: Expert Home Town: Henderson, Nevada, USA Living In: Pedricktown, New Jersey, USA
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Reviewed: Jan. 5, 2008

Great recipe. I, too, substituted Old Bay Seasoning (1 1/2 tsp) for the cajun seasoning and cayenne pepper, and also added 1/2 tsp ground marjoram. Be sure to thoroughly rinse the lump crabmeat; I sprinkle it with lemon juice BEFORE rinsing it to help remove the "crabby" smell and taste. We live on the Gulf coast where this dish is a staple; this recipe is as good, if not better, than most local restaurants serve. We sprinkle parmesan cheese on top-- delicious!

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K Ray


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Reviewed: Dec. 29, 2007

This recipe was very easy to follow and sooo tasty, my guests all had second helpings! I made a few modifications - for thickening I used heavy cream instead of half and half and added a litte extra, as well as 2 extra tablespoons of flour. I also omitted the cajun seasoning and cayenne pepper and instead added 1.5 teaspoons of Old Bay spice. Tasted great and with lots of flavor!

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capecooker


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Reviewed: Dec. 24, 2007

This recipe was super. I omited the cajun seasoning all together, halfed the cayenne and used Old Bay seasoning as well. I used canned corn and it worked fine. Also used heavy whipping cream instead of half and half, think it helped with the consistency.

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Mary Caron


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Reviewed: Dec. 15, 2007

Good overall flavor. I thought that it was a bit salty, but my husband thought it was fine (I used McCormick's Cajun seasoning). Next time I will use a low sodium chicken broth. If using frozen corn, 1 16oz bag (or 3 generous cups) worked well.

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gardengirl

	Cooking Level: Intermediate Home Town: Sumner, Washington, USA Living In: Maple Valley, Washington, USA
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Reviewed: Dec. 15, 2007

The soup is delicious. I followed the recipe exactly. I even froze the leftovers and pulled them out the other day, and after two months and it was still very tasty. Thanks!

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eenelson

	Cooking Level: Intermediate Living In: Independence, Missouri, USA
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Reviewed: Dec. 10, 2007

Made this dinner tonight and it was fan-damn-tastic! Never made any sort of crab meal before as my wife hates seafood (it's a texture thing), but she loved this soup. The only thing I did different from the posted recipe was to add three strips of sliced, cooked bacon, because, well, bacon makes everything better.

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probrewer

	Cooking Level: Intermediate Home Town: Brookings, South Dakota, USA Living In: Spokane, Washington, USA
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Reviewed: Dec. 9, 2007

This is the best soup ever! I'am not one to sit over a stove, so I figured out how to cook it in a crockpot. Throw all ingrediants into a crockpot (I also add parboiled chopped red potatoes) and cook on high for two hours. Add crab and cook for one more hour. Enjoy!

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SHELAH1


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