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
- 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.
- Dump the crab legs in a large saucepan of boiling water for 5-7 minutes.
- 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.
- 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.
- 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.
- 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!
pumps & iron 