Reviewed: Feb. 15, 2012

Yummy - hit the spot when I had a cold. Used frozen corn and 1.5 tsp of Old Bay instead of the seasonings in the recipe. Otherwise, followed recipe to a T. Served with a salad and crusty bread. Looking forward to leftovers.

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Reviewer:

Grace T.

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Jan. 23, 2012

This had a great flavor but I thought it could have been a little thicker. I ended up adding some extra flour to do this. I used canned lump crab meat and canned corn and it was still good. I also used fat free half and half. Thanks for the great tasting recipe.

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Reviewer:

laurita

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jan. 2, 2012

We had this as our New Year dinner treat! It was AMAZING! I used canned lump crab and the frozen corn (2 1/2 cups). I did wash the crab with a bit of lemon juice and water as another reviewer suggested. It came out great! Of course fresh would be even better but more $$$. Next time I would add some chopped red bell pepper for some color. YUM!

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Reviewer:

BusyCarol

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Reviewed: Dec. 6, 2011

This soup recipe is a favorite and a must have in my household now thank you so much for sharing!

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Reviewer:

louloug

Reviewed: Oct. 16, 2011

We used dungeness crab that we picked from the shell and cut the corn off of the cob. It turned out delicious.

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

this soup was a hit! I followed it almost exactly except that I used a little less crab meat since it is so expensive. I used .7 lb. It was plenty. I also used Old Bay spice instead of Cajun spice and a few more garlic cloves.

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Reviewer:

sfrunnergirl

Reviewed: Oct. 10, 2011

This was wonderful. I followed the recipe almost to the T. I pureed a bit more of the mixture because I used extra corn and it was fabulous. My husband and I like spicy, so it wasn't too hot. I did rinse my fresh crab meat in water and a splash lemon juice, and I was glad I did because it would have been too seafood-y. YUMMY! It was really great; perfectly creamy and seasoned in my opinion.

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Reviewer:

klovestay

Reviewed: Sep. 30, 2011

Tasty recipe. I added 1 Tbs. Old Bay Seasoning along with the bay leaves. Also added about 1 tsp. Lemon/Pepper Seasoning. Used 1/2 and 1/2 and skim milk. We like it spicy so this was a good recipe.

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Reviewer:

olson

Reviewed: Sep. 2, 2011

I did what I always do with a new recipe. I made it exactly as described to get an idea what the author had in mind. Then I made it again and tweaked it to my taste. What I noticed right away was that the bay took over and gave the entire dish a cloying bay flavor. So I just used one leaf and at that I took it out after the 10 minute simmer. That brought the bay into balance. The other thing I noticed was a lack of seafood flavor in the finished product. So, I substituted 28 oz of clam juice for 28 oz of chicken broth. I also substituted 1/2 tsp of Old Bay Seasoning, which has a minimal bay contribution, ironically, for 1/2 tsp Cajun Seasoning. These changes mellowed out the bay while adding seafood flavor.

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Reviewer:

wdrbbq

Cooking Level: Expert

Living In: Coventry, Rhode Island, USA

Reviewed: Aug. 24, 2011

Came out great and was VERY easy to make! I made a couple changes...I eliminated the cayenne and cajun seasoning. I used old bay as i had seen others suggest, I also mad a rue with the flour instead of adding the flour to the broth. If anyone is looking for a way to make it gluten free, I was successful at making my rue with potato flour and a little bit of xanthan gum. I was so excited that it worked....no one was the wiser. I also used a cup of heavy cream instead of the half and half and milk. For the crab meat, I used canned lump crab meat.(blue crab brand I think. $17.99 for the 16oz can) I did use fresh ears of corn but i am not sure that was necessary. My husband and daughter loved it and are fighting over the leftovers.

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