Ingredients
- 1 lb. cooked king crab legs
- 6 cups corn
- 4½ cups water
- ⅛ tsp. ground red pepper
- 1 cup 2% milk
- ¼ cup chopped fresh chives
- ½ tsp. black pepper
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Instructions
- Cut shells off crab with kitchen shears. Reserve shells. Coarsely chop crabmeat and chill.
- Combine shells, corn, water, and ground red pepper in a saucepan. Bring to a boil. Reduce heat and simmer until corn is very tender (20 minutes). Discard shells.
- Using an immersion blender or working in small batches in a standard blender with a clean kitchen towel placed loosely over the open vent hole, puree corn mixture.
- Press pureed corn mixture through a fine sieve over a bowl. Reserve the liquid and discard the solids.
- Stir in milk, chives, and black pepper. Refrigerate to chill (2 hours). Top with chilled crabmeat.