fresh corn and king crab chilled soup

You haven’t truly lived until you’ve tried this soup. IT’S UH-MAZING. It’s flavorful, refreshing and only 115 calories per serving. 115. That’s like eating an ice cube.

I love perusing cooking magazines (and methodically wiping up my drool with each page turn), and June’s Cooking Light did not disappoint. By the time I got to the end, I had pretty much dog-eared every page. But despite wanting to eat the entire issue, deciding to tackle this recipe first was a no-brainer. I LOVE shellfish. And I LOVE short ingredient lists. Nothing discourages me from trying out a new recipe like a 10-foot-long list of ingredients, half of which I’ve probably never even heard of. Spend $8 on an exotic spice I’ll probably never use again? No, thanks.

The following ingredient amounts will make 4 appetizer servings or 2 meal servings. Unless you’re me, in which case it makes just 1 gigantic serving. Om nom nom.

INGREDIENTS

  • ½ lb king crab legs
  • 3 cups fresh corn kernels (6 ears)
  • 3 cups water
  • 1/8 tsp ground red pepper
  • ½ cup 2% milk
  • ¼ cup chopped chives
  • ¼ tsp pepper

DIRECTIONS

  1. Get your Laura Ingalls Wilder on and shuck some corn. Remove the kernels by holding each cob in a bowl and carefully taking a knife down the sides.
  2. Dump the crab legs in a large saucepan of boiling water for 5-7 minutes.
  3. Remove the crabmeat from the legs. Cooking Light suggests you use “cooking shears.” I suggest you stop being a pansy and use your hands. Chop the meat up coarsely and set it aside in a covered bowl in the refrigerator. Don’t throw away the shells.
  4. Dump the water, corn, crab shells and red pepper in a big saucepan. Bring it to a boil and then reduce heat. Simmer for 20 minutes.
  5. Throw out the shells. Put the corn mixture in a blender. I used a Magic Bullet so I had to do a third of it at a time. Once it’s thoroughly blended, you’re going to dump it through a strainer so that the liquid can pass through into a bowl and the solid corn kernel shells will remain collected in the strainer. Because the mixture is thick, you may want to use a spatula or spoon to help mush it through the strainer.
  6. Stir in the milk, chives and pepper. Cover and refrigerate for two hours. When you’re ready to eat, dump in the crabmeat.

Without a doubt, I will make this soup at least 10 times this summer. Do yourself a favor and follow suit! And if anyone has some other amazing crab recipes, I’d love if you shared them—I can’t get enough!

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Comments

  1. MMM, looks amazing! 🙂

  2. trialsinfood says:

    Yummy!

  3. kindergartencrush17 says:

    Looks super yummy! Gonna hafta to make it for me and not my super picky family 😉

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