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Blue Crab Soup with Spring Onions and Corn


½ cup shallots, minced

1½ cups white and light green part of spring onion, cut into thin semi-circles

2 teaspoons salt

¼ pound butter

1½ cups white corn, cut off cob

½ cup water

1 quart chicken stock

6 large garlic cloves, peeled and scored

8 tablespoons jumbo lump blue crab, gentle cleaned of shell

16 fresh thyme buds

Several grinds of white pepper


  1. Sweat shallots, spring onions, and salt in butter in a deep stock pan until tender.
  2. Add corn and water. Simmer 2-3 minutes.
  3. Add chicken stock and bring to a simmer, and add crab and thyme. Float garlic in the soup at the very last minute for a blast of fresh garlic flavor, but remove before serving.
  4. A serving option is to add a small ravioli or gnocchi to the soup as a dumpling will give the dish more body (but it is plenty flavorful as it is!). Grind fresh white pepper to finish.
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