Serves 8 (serving size: about 2/3 cup soup and about 1/4 cup crabmeat)
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
1 pound frozen cooked king crab legs, thawed
6 cups fresh corn kernels (about 11 ears)
4 1/2 cups water
1/8 teaspoon ground red pepper
1 cup 2% milk
1/4 cup chopped fresh chives
1/2 teaspoon freshly ground black pepper
How to Make It
Cut shells off crab with kitchen shears; reserve shells. Coarsely chop crabmeat; chill. Combine shells, corn, 4 1/2 cups water, and red pepper in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until corn is very tender. Discard shells.
Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Press pureed corn mixture through a fine sieve over a bowl, reserving liquid; discard solids. Repeat procedure with remaining corn mixture. Stir in milk, chives, and black pepper. Chill 2 hours. Top with reserved crabmeat.
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I thought this soup was thin and bland. As one reviewer mentioned, it is not easy to get at the crab meat, especially without scraping yourself with barbs on the shells. Be careful to remove the cartilage pieces inside some of the claw meat portions. The soup definitely needed salt, but it needed more than that. I added a touch of Old Bay, but not enough to taste, so that didn't do it. The chopped chives sort of floated on the top and tasted a little bitter. The crab was delicious but there are much tastier recipes to use.
Yum! As written, the soup comes out a little bland, so I added a little salt right before serving to make it palatable. Also, I made the soup the night before and chilled it overnight, it turned out great!
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