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Corn and Crabmeat Soup


  • 1 stick butter
  • 2 cans cream of mushroom soup
  • 1 can condensed milk
  • 1 pt. half and half
  • 1 tea. liquid crab boil
  • 1 can of whole corn
  • 1 white or claw crabmeat
  • (you may also add  other seafood, i.e. boiled shrimp, oysters or crawfish tails) 

Cooking Instructions

  1. Cut green onions (using scissors is quickest).
  2. Melt 1 stick of butter in a large pot and add the cut onions; saute.
  3. Add all other ingredients.
  4. Simmer for about 20 minutes and enjoy.
  5. You may choose to leave out the crab boil if your seafood was previously boiled in seasoning; however, I don't suggest leaving it out of par-boiled seafood lest you miss out on the true intended flavor. 

Enjoy the taste of New Orleans!

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