Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThe sweetness of corn combine with a touch of Creole heat make for a very satisfying and refreshing soup. You have to try this Sweet Corn Soup with Spicy Crab by Chef Cory Bahr.
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Kitchen Tip : Sweet Corn Soup with Spicy Crab
Ingredients
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4 Cups Summer Sweet Corn
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1 Ounce Olive Oil
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1 Medium Yellow Onion, Chopped
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1 Shallot, Chopped
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2 Small Yukon Gold Potatoes, Peeled and Diced
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3 Cloves Garlic, Minced
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2 Quarts Chicken Stock
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1 Quart Heavy Cream
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1 Sprig Fresh Thyme
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1 Stick Butter
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Lemon, Juiced
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1 Pound Lump Crab, Picked Over for Shell
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1 Shallot, Minced
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1 Clove Garlic, Minced
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2 Green Onions, Sliced
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Lemon, Juiced and Zested
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1 Tablespoon Olive Oil
- Clear
Directions
Making the Sweet Corn Soup:
- In a large sauce pan filled with olive oil over medium heat, add the corn, onion, shallot, potatoes and garlic.
- Cook for several minutes before adding the chicken stock and cream.
- Add in the thyme, butter, Tony’s Original Creole Seasoning and lemon juice.
- Simmer the soup for about 30 minutes, until the potatoes are tender.
- Purée in a blender, then serve warm.
Making the Spicy Crab:
- Combine crab, shallot, garlic, green onion, Tony’s Original Creole Seasoning, lemon juice and zest, and olive oil.
- Refrigerate for one hour.
- Garnish soup with marinated crab.
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