Divide the chowder among the six bowls, pouring it over the crab with a ladle. Garnish with the remaining 1/4 cup of chives and the chopped tomato. Recipe from Maine Classics by Mark Gaier and ...

From the Philadelphia Record, July 29. TimesMachine is an exclusive benefit for home delivery and digital subscribers. Full text is unavailable for this digitized archive article. Subscribers may ...

Season with lots of pepper and serve. You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn.

There's also a lot less prep work involved to incorporate canned crab into recipes such as a chowder or dip because it's already cooked. That's right, you can technically eat canned crab directly out ...