Crab-Corn Chowder

1. 1

   In a large saucepan, combine crab cake mixture, corn and bay leaves.

2. 2

   Pour over broth and set pan over medium-high heat.

3. 3

   Simmer 5 minutes.

4. 4

   Stir in milk and simmer 2 minutes, until hot.

5. 5

   Remove bay leaves and season, to taste, with salt and black pepper.

6. 6

   Ladle soup into bowls and garnish with chopped fresh parsley.

7. 7

   12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)

8. 8

   2 tablespoons lowfat sour cream

9. 9

   2 1/4 teaspoons oats (regular or quick-cooking)

10. 10

    2 1/4 teaspoons seasoned dry bread crumbs

11. 11

    3/4 teaspoon Dijon mustard

12. 12

    1/2 teaspoon crab boil seasoning (recommended: Old Bay)

13. 13

    1/4 teaspoon dried oregano

14. 14

    Pinch ground black pepper

15. 15

    1/2 teaspoons olive oil

16. 16

    In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper.

17. 17

    Gently mix ingredients together, being careful not to break up crabmeat.

* Per serving · 4 servings · Values may vary.

No additional tips available.