In a stock pot sauté your peppers onions and celery with the blackening season along with 2 tablespoons of butter. Cook until onions are translucent, or about 8 minutes. Once done add your cans of corn, hominy, and cream soups and simmer for 5 minutes. Next add 2 cans of milk, pour milk into empty corn can. Finally add your crab meat and simmer for 2 to 3 hours. If you want it sooner, bring to a boil and then reduce heat and simmer for 30 minutes.