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See also: Down the Shore for Jersey Grub
by Jennifer A. Wickes
Yields: 8 servings

• 2 1/2 pounds crab meat
• 10 ounces asparagus
• 2 cups fish stock
• 4 cups milk
• 1/2 medium onion, chopped
• 1/2 teaspoon garlic, minced
• 2 tablespoons flour
• 3 tomatoes, seeded and chopped
• 2 cups corn kernels
• 1 cup potato, diced
• 1 1/2 teaspoons Old Bay Seafood seasoning
• 1/2 teaspoon thyme
• 3 bay leaves, whole
• salt and pepper, to taste
• 1 cup heavy cream
• 1 cup asparagus spear, cut in 1" pieces

Steam crab meat and chop. Set aside.

2. Clean the asparagus. Snap in half. Throw woody stem ends away and steam the tops until soft . Puree in a blender. Set aside.

3. Combine milk and fish stock in a medium pot. Bring to a boil over high heat.

4. In a stock pot, saute the onion and garlic until translucent. Create a roux by adding the flour. Stir until smooth, but light in color, then add the hot milk and fish stock.

5. Mix until smooth. Add the asparagus puree and mix thoroughly together.

6. Then, add the tomatoes, corn, potatoes, thyme, bay leaves, salt and pepper.

7. Bring to a boil, and simmer on low heat for 15 minutes.

8. Add the heavy cream, crab meat and some fresh asparagus spear. Heat for an additional 5 minutes. Remove bay leaves.

Serving Ideas: Serve in a bowl (or sourdough bread boule) with croutons or oyster crackers and garnished with some fresh thyme, Tabasco Sauce or Outerbridge's Sherry Peppers.



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