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Cajun Crab Soup
January 14, 2003

This recipe made me a big star! I followed the recipe to the letter and was very happy with the results. It is a very rich, gourmet tasting soup. I served it with bread and salad. I used 2 different kinds of lump crab meat - a cheaper brand and a more expensive brand. My advice? Definitely spring for the more expensive crab because it's firmer and CAN taste the difference.

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