Coconut Curry Crab Soup

There is this very popular restaurant down in Port Aransas, TX called Jay's Seafood and Spaghetti Works. Among other things, they serve some of the best soup I've ever had. On our last visit a couple years ago, they served a crab soup with an obvious hint of curry. With the help of my daughter, I came up with this recipe that is quite similar to Jay's. I've made it a couple times, and I will admit, I've never actually taken the time to do exact ingredient measurements or write anything down. But I'm confident this is it! (I hope).

3/4 cup fresh lump crab meat, picked through for shells

1 13.5ounce can premium coconut milk

1 1/2 cups water

1 cup heavy cream

1 ear fresh corn

2-3 tsp curry powder

2 tsp ground ginger

2 tsp red pepper flakes

1/3 cup matchstick carrots

2 green onions, chopped

1/4 cup parsley, chopped

1/2 cup cilantro, chopped

2 garlic cloves, minced

1/2 cup yellow onion, chopped
1 celery stalk, chopped

1 slice bacon, chopped

2 tbs butter

2 tbs vegetable oil

salt and pepper to taste

Remove the kernels of corn from the cob, heat a skillet on high and oil when hot. Add corn, season with salt and pepper and stir fry for about 10-15 minutes. Remove from heat and let cool. In a heavy saucepan, add butter and melt over medium heat. Add bacon, celery and chopped onion. Cook until onion and celery soften and bacon begins to crisp. Add coconut milk, water, curry powder, ginger, red pepper flakes, carrots, parsley and cilantro. Bring to a simmer and continue to cook for about 15 minutes. Add crab, corn, green onion, cream and minced garlic. Salt and pepper to taste, bring back to a simmer and continue to cook an additional 15 minutes, stirring occasionally. Adjust any seasoning as needed.