Ingredients

1 cup crab cake mixture, reserved from crab cakes OR see recipe below
2 cups frozen corn kernels
2 bay leaves
4 cups reduced-sodium chicken broth
1 cup nonfat or lowfat milk
Salt and ground black pepper
1 tablespoon chopped parsley leaves

Instructions

In a large saucepan, combine crab cake
mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in
milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper.
Ladle soup into bowls and garnish with chopped fresh parsley. Crab Cake Mixture:
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons lowfat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs

3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning,
oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

Yield: about 1 cup