• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crabmeat Soup #2

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 c Cooked crabmeat
  • 1/2 lb Spinach
  • 1 Scallion stalk
  • 2 sl Fresh ginger root
  • 1 tb Cornstarch
  • 1/2 c Stock
  • 1 tb Oil
  • 1 tb Sherry
  • 5 1/2 c Stock
  • 1 ts Salt

 Directions

1. Flake and pick over crabmeat. Remove tough stems from spinach; chop
leaves. Cut scallion stalk in 1-inch sections. Mince ginger root. Blend
cornstarch and cold stock.

2. In a deep pan, heat oil. Add scallion and ginger and stir-fry a few
times. Add crabmeat; stir-fry 1 minute. Add sherry and stir-fry half a
minute more.

3. Add remaining stock and bring to a boil. Add spinach and salt; bring
to a boil again, then reduce heat to medium.

4. Add cornstarch mixture and cook, stirring, until the soup thickens
and is smooth.

VARIATIONS: For the spinach, substitute 1 tomato, peeled and sliced; or
2 bean curd cakes, cubed or sliced.

In step 3, add 1 tablespoon vinegar with the salt.

Omit the spinach. In step 3, add 2 egg whites, beaten until frothy and
mixed with 3 tablespoons light cream. Do not bring soup to a boil again,
but add cornstarch paste immediately.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?