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We hope you got benefit from reading it, now let’s go back to corn and crab soup recipe. To cook corn and crab soup you only need 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Corn and Crab Soup:
- Provide 3 sticks butter
- Take 1 medium onion chopped
- Take 1 medium bell pepper chopped
- Provide 2 lbs peeled shrimp
- Use 1 lb white crab meat
- Provide 2 cans creamed corn
- You need 4 cans cream of potato soup
- Get 1 qt half and half
- Take to taste Creole seasoning
- Provide to taste Salt and Cayenne
Steps to make Corn and Crab Soup:
- In a large stock pot melt the butter.
- Add onion and bell pepper, cook over medium heat until caramelized.
- Add shrimp and saute with seasonings until cooked (about 5 minutes)
- Add creamed corn, cream of potato soup and half and half and mix well.
- Add crab meat and bring to low boil
- Reduce heat to simmer and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms spread bacteria more readily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are going to use has been stored properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you can keep the food and if it must go from the fridge.
This kind of food frequently has particular packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. By way of instance, you might see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, colour or texture might begin to deteriorate.
Following this date that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, be certain that you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or even as a hard-boiled egg.
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