CARIBBEAN CRAB SOUP

By Chad Carns

INGREDIENTS

1 c sweet corn kernels
1/4 c shallot, chopped
1 c onion, chopped
1 c celery, chopped
1 stick butter
1 T cumin
1/2 t cayenne
2 T thyme, chopped
28 oz tomato puree
14 oz coconut milk
1 c seafood stock or water
8 oz lump crab meat

 
 
 
 
 

DIRECTIONS:

Sauté corn, shallot, onion and celery in butter for 3 minutes. Add cumin, cayenne, thyme, tomato puree, coconut milk and seafood stock or water. Simmer for 40 minutes. Add crab and serve.

CARIBBEAN CRAB SOUP
Categories are measured on a scale of 0-10. Find out more about our measuring system »
SKILL LEVEL5
COST5
EFFORT5
TIME8
IMPRESS YOUR DATE8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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