1-2 tablespoons of olive oil
1 small onion, diced
1 red pepper, diced
1 clove garlic, chopped
Salt and pepper
1 1/2 quarts of water
1 quart of diced red potatoes
1 quart of fresh corn -- about 5 ears
1 pint of half and half (substitute milk to make it a bit healthier)
2 tablespoons of Old Bay seasoning
Roux (see below)
1 pound of lump crab
Roux -- In a saute pan melt 1 stick of margarine and add 1/2 cup of all purpose flour and cook for about 5 minutes. Set aside.
In a large stock pot heat olive oil and add onion, red pepper and garlic with a dash of salt and pepper. Cook until onions soften. Add water, Old Bay and potatoes and bring to a boil. Cook until potatoes begin to soften, about 12 minutes. Add corn and cook another 2 - 3 minutes. Add half and half and return to a boil. Add roux to thicken. Add crab and serve.