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
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