Island View's roasted corn and she crab soup recipe

Roasted Corn and She Crab Soup
Recipe Makes 1 Gallon



Corn Kernels, #10 can - drained


Grape Seed Oil

As Needed

Shallots, Sliced

4 ea

Leeks, rough diced

½ c

Garlic, minced

4 Tbsp

Thyme, whole  

¼ bunch

Red Chili Flakes

1 Tbsp

White onions, medium diced

3 ea

Lemon Grass, grated

3 ea

Celery, rough diced

1 stalk

Whole Butter, diced

1 lb


6 Tbsp

Cream Sherry


Chicken Stock


Crab Stock


Heavy Cream

2 qts

Dry Bay leaves


Fresh Oregano



¼ c


1 ½ lbs

Crab Roe

6 oz

Salt and White pepper

To taste

Lime Juice

To taste

Corn bread Pudding

10 ea

Lemon Crème Fraiche

As Needed

Pea Tendrils


Crab knuckles- garnishing

¼ lb

  • Drain corn kernels well, Pre heat oven to 400 degrees
  • In a medium bowl toss the corn with oil, coat evenly empty on to a sheet pan and roast until golden brown. Remove from oven and allow to cool.
  • In a large heavy bottom stock pot coat bottom with grape seed oil, bring to temp over a medium high flame. Once at temp add shallots, leeks, garlic, thyme, red chili, white onions and corn and sweat until onions are translucent and garlic is aromatic.
  • Add lemon grass and celery, cook another 2 minutes. Add whole butter and allowing it to melt.
  • Sprinkle flour in and stir allowing to coat evenly through out.
  • Deglaze with sherry, chicken stock, and crab stock, bring to a simmer
  • In a medium sauce pan heat heavy cream to scalding, add to the soup by pouring it through a fine mesh strainer.
  • Add bay leaves, oregano, and Worcestershire sauce. Allow to simmer for 20-30 minutes
  • Puree with stick blender until smooth. Strain through a fine mesh strainer into another large stock pot
  • Return to the fire and add crabmeat and crab roe. Season with salt and pepper
  • Ladle 6oz in a soup bowl, garnish with Corn bread pudding, Pea tendril, lemon crème fraiche, and crab meat knuckle