Ingredients:
1/2 tsp Clarified Butter (page xxx)
1/3 cup yellow onion, medium diced
1/4 cup green bell peppers, medium diced
1/4 cup celery, medium diced
1 tsp garlic, minced
1 1/2 tsp basil, dried
1 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp thyme
1 1/2 qts Chicken Stock (page xxx) or low sodium chicken broth
1/4 cup white wine 1 Tbl brandy
2 tsp Worcestershire
2 tsp Crescent City Grill Cayenne and Garlic Sauce
3 cups fresh corn kernals, scraped with pulp
(or 2 cans whole kernal corn, drained)
1/2 cup margarine
1/2 cup flour
3 cups heavy cream
1 cup Half-n-Half
1 Tbl Crescent City Grill Creole Seasoning
2 lbs jumbo lump Crabmeat, picked of all shell

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated. Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.

Yield: 1 gallon