There are plenty crab-based soups out there - she crab soup, crab bisque, and the Maryland version, to name a few - but that last one has some key differences.

Melt the butter in a pan. Add the corn, onion, celery, bell pepper, garlic, and Creole seasoning and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Slowly add the ...