Preheat oven to 350 degrees.
Take the bulb of garlic and cut top off exposing the cloves inside. Drizzle with oil and wrap in foil. Roast in oven for 30 minutes. While the garlic is roasting….
Remove all meat from the 2 whole crabs, and place shells into a pot with 5 cups of water and 1 tbs of salt. Bring to a boil and then reduce. Simmer for 30 minutes.
Remove and toss away shells (reserve 4 crab legs for garnish). Set stock aside.
In a small bowl, mix together 4 cloves of the roasted garlic and 5 tbs of softened butter until completely combined.
Partially husk the fresh corn. Take off a few of the outer leaves, and peel back the others but do not remove. Remove the corn silks and slather each ear of corn with the roasted garlic butter. Bring the husks back up and around the corn.
Heat your grill on high until the grates are hot, then turn down to medium high. Place corn on grill and close lid. Grill for 15 minutes. Turn every 5 minutes. Once cooked, remove and set aside.
In a large pot, melt 3 tbs of butter on medium heat. Once melted, add chopped onions.
Cook for three minutes.
Add flour and mix to combine. Cook for 3 minutes, stirring constantly.
Chop and add 4 cloves of roasted garlic.
Add heavy cream and cook for 3 minutes, stirring often.
Add cubed potatoes. Slowly stir in 2 cups of crab stock.
Cut corn from cobs and add into the pot.
Slowly stir in the crab meat, making sure not to break up the lumps! Also, stir in the reserved crab meat from the whole crabs.
Add crab seasoning.
Cook for 10-15 minutes on Med low heat, carefully stirring occasionally.
Add fresh parsley.
Add salt and cracked black pepper to taste
Ladle into bowls, and top with bacon and stick a crab leg shell in the soup for good luck!
This recipe serves 6-8…although I could eat an entire pot by myself!
Contributor: Amy Angelo
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