My Grandma raised 6 kids in Detroit. She wasn't concerned with fancy, just good. And this just happens to be both.
The original recipe could not be simpler. Take a can of cream of potato soup, a can of corn, 12 or so ounces of crab-- canned, seafood counter, or leftover from a crab leg dinner. Add milk. Done!
Tonight I dressed it up a bit. Crab from steamed crab legs, 1 can of new potatoes, chickne stock, seafood stock, canned corn, canned creamed corn, and craime fraiche. Salt, pepper, garlic. I'm serving it with the breadstick recipe listed on the blog, but made it into dinner rolls and covered with salt, garlic, parmesan, and a little mozzarella. Hope you enjoy it!
