This is one of the most popular crab soups out there and for good reason. The marriage of the sweet corn and crab in a creamy soup base highlight with crispy, smoky bacon is a sure fire hit. When fresh corn is in season, but don’t let the lack of fresh corn stop you, the recipe works just as well with frozen corn.
I better know how to make a good soup, especially if there is crab in it! This is a very quick and easy version of the classic crab & corn chowder.
Oversized handmade ravioli filled with crab, corn and creamy ricotta bathed in a zesty ginger butter sauce and toasted pine nuts. A beautiful appetizer or put a few on a plate and garnish with a little more crab for a signature main course.
These crispy, crunchy risotto balls are filled with crab, corn and creamy ricotta. Paired with a slightly smoky creamy dipping sauce they are the perfect start to an Italian feast.