• 16 ounces petite white corn (frozen), divided
  • 1 cup buttermilk
  • 8 ounces clam juice
  • 4 tablespoons sliced green onions, divided
  • 2 teaspoons fresh ginger, peeled and minced, divided
  • 4 1/2 teaspoons lime juice, divided
  • 2 tablespoons butter
  • 4 ounces cooked crab meat, flaked

Reserve 1/4 cup corn.  Bring remaining corn and buttermilk to boil in medium saucepan.  Cover, then remove from heat.  Let stand 10 minutes.  Puree mixture in blender.  Add clam juice, 3 tablespoons green onion and 1 teaspoon ginger.  Puree again until almost smooth.  Return puree to saucepan and bring to simmer.  Mix in 1 1/2 teaspoons lime juice.  Season with salt and pepper.

Melt butter in small skillet over medium heat.  Add reserved 1/4 cup corn; saute 1 minute.  Add crab, 1 tablespoon green onion, 1 teaspoon ginger, and 3 teaspoons lime juice.  Stir just until warm.  Season with salt and pepper.  Divide soup among bowls.  Mound crab mixture in center.