• 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


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.

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