1/4 C. flour 1 Lb. Crab meat (claw)
1/4 C. butter 2 C. chopped green onion
1 Quart heavy cream 24 Oz. Whole corn with liquid
1 Quart milk 1 Tbsp. chopped parsley (for garnish)
1 C. stock Salt to taste
Joe's seasoning to taste
Combine milk, heavy cream and stock. Bring to a boil then reduce to a simmer for about 10-12 minutes.
Make a roux with equal parts of butter and flour to desired color; add in to your simmering pot. Stir in your corn with liquid,
crabmeat and simmer for another 5 minutes.
Gradually add in half of your green onions and parlsey for garnish.
Note: Use the other half of your green onions and parsley for garnish.