Recipe from Jambalayas Cajun Catering.
5 tbs spoons butter
8 tbs flour
32 oz half and half
8 oz heavy whipping cream
1 cup of chicken stock
1/3 cup of finely chopped sweet onion
1 can of whole kernel sweet corn w/o juice
1 lb lump blue crab meat (will not work with imitation crab)
Seasoning to taste
Make a roux with the flour and butter removing all lumps. Add sweet onion and cook until transparent. Add half and half, whipping cream, chicken stock and corn. Bring to a boil slowly and stirring constantly. Reduce heat to med/low and add crab meat and and season to taste. Simmer about 10 minutes. Remove from heat and fold in green onions.
Tip: Make this the day before you plan to serve it so everything has time to mesh. Careful when reheating. Heavy dairy burns easily.