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Cajun Crab Soup
September 26, 2010

Excellent and memorable. Hubs preferred I sub celery for the white corn and it proved to be a surprisingly delicious substitute. Also, rather than the cayenne, white pepper and thyme, I simply used a Cajun seasoning to taste. I used pasteurized, lump crab meat. This comes together quickly, uses simple ingredients and really delivers - this is a rich, velvety smooth, creamy and distinctly seafood flavored soup, decadently delicious with big chunks of crab. Exquisite.

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