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    Crab Soup Recipe

    Need an exotic-tasting crab soup recipe that prepares in an instant? Crab soups are renowned for their thick and creamy characteristics but on top of that, crabs have a distinguishing delicious
    flavor that sets it apart from other seafoods. This scrumptious gourmet, which is a creative combination of chicken stock, clam juice, and spiced with cayenne, will leave you wanting more.

    Soups have always had the reputation of warming souls in cold nights but this crab soup recipe called "Cajun Crab Soup" can warm you up even on a sunny day. Serve it with a slice of French

    bread and you have a meal for lunch, or as a delicious starter for breakfast.

    The key for this crab soup recipe is to balance thickness and spice, although that will depend on your preference and of those who will eat it with you. Those who are unfamiliar with this crab
    soup recipe can imagine tasting a clam chowder. They taste just about the same only that it has its own character. Enough of the talk and take down these ingredients to this crab soup
    recipe.

    Prepare 1 cup unsalted butter, 1/2 onion chopped, 1 cloves garlic minced, 1 cup all-purpose flour, 1cup clam juice, 1 cup chicken broth, one half 10-ounce package frozen white corn, 1
    teaspoon salt, a pinch of ground white pepper, little amount of dried thyme, pinch of ground cayenne pepper, 1 cup heavy cream, 1/2 pound lump crabmeat drained, and 2 green onions
    chopped.

    Now, heat a wide saucepan over regular fire and melt butter, then sauté garlic and onions until the latter wilts and turns translucent. Next, put in flour for two minutes to make a roux base. Pour
    the clam juice and chicken broth over the paste and stir, then let it boil.

    You can put in corn and the seasoning (salt, thyme, white pepper, and cayenne). At this point, you need to reduce the heat to cook everything gradually by simmering for 15 minutes. After
    which, slowly stir the cream in along with the crabmeat and green onions. Turn heat at high but make sure not to boil the crab soup recipe once you have stirred in the cream.

    To lessen the thickness, it is recommended that you use a half-and-half cream and add in more cayenne for extra spice. One important point to consider is that crabmeat is high in cholesterol
    and saturated fat as well as the cream. This recipe provides 106% of the recommended daily value of saturated fat and 55% of cholesterol so make sure you don't indulge in this recipe often.

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