Recipe by executive Chef Frank Brigtsen, New Orleans Cooking Experience
Makes 8 servings (10 cups)
Heat the olive oil in a pot over high heat. Add the carrot and celery. Cook, stirring constantly, for 5 minutes. Add the onions and bay leaves. Cook, stirring constantly, until the onions become soft and clear, about 5 minutes. Add 1 1/2 teaspoons of salt, the white pepper, cayenne, thyme, basil, and garlic. Cook, stirring constantly, until the onions begin to brown, about 5 minutes. Add the crab stock and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the vegetables are very tender, about 5 minutes. Remove the bay leaves and puree the vegetable/stock mixture. Set aside.
In a separate pot, heat 1 tablespoon of butter over medium-high heat. Add the corn kernels and season with 1/4 teaspoon of salt. Cook, stirring constantly, until the corn becomes tender, 4 to 5 minutes. Add the vegetable/stock puree and bring the mixture to a boil. Add the corn juice (optional). Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Heat the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and season with the remaining ½ teaspoon of salt. Cook, stirring constantly, just until the crabmeat is heated through. Be careful not to break up the lumps of crabmeat. Add the sautéed crabmeat to the broth and serve immediately.