You can subtitute other seafood for the crab or just add them on in.
4 tablespoons butter
1/2 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
1 tablespoons minced garlic
2 tablespoons minced celery
Favorite Cajun spice blend
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper
2 cup milk
2 cup heavy cream
1 teaspoons liquid crab boil
3 tablespoons flour
1/2 -1 cup lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1/2 teaspoons Worcestershire sauce
Chives for garish
In a large sauce pot, heat the pan to medium low and add butter. Add the onions, corn, shallots, garlic, celery and saute for 1 minute. Add the flour and stir until you get a blond roux. Season with Cajun spice. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Remove the bay leaves and Ladle into a shallow bowl and garnish with chives.
