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Creamy & Delicious!

Preparation time: 20 mins
Cooking time: 30 mins

Difficulty: Medium - experience needed
Serves: 8-10


Leftover Crab Legs (1 pound)
Enough Water to Cover Crab Legs
1 medium cooking onion, chopped
7 strips bacon, sliced & browned
1 cup frozen corn niblets
3 medium potoatoes, cut into 1-inch dice, par-cooked
2 small potoatoes, grated
2 cups, milk
Crab Meat (extracted from legs)


1. Place crab legs in in large pot, and put in enough water to cover them (If you seasoned them when you originally made them, no seasoning is required; If not, then put in 1 bulb garlic, and some seasonings with crab legs); You should yield about 4 cups of stock

2. In another separate pot, saute bacon until crisp; Add onion, and sweat it down (Don't brown)

3. Add crab stock, milk & grated pototo; Stir until the potato is dissolved, and the soup seems to thicken (This takes about a half hour)

4. Add par-cooked potatoes, corn & crab meat; Stir and heat through (About 10-minutes); Serve


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