1

Reserve ¼ cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 T. green onions, and 1 tsp. ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1½ tsp. lemon juice. Season with salt and pepper.

2

Melt butter in small skillet over medium heat. Add reserved ¼ cup corn; sauté 1 minute. Add crab, 1 T. green onions, 1 tsp. ginger, and 3 tsp. lemon juice; stir just until warm. Season with salt and pepper.

3

Divide soup among 4 bowls; mound crab mixture in center of each bowl.