Chinese Corn And Crab Soup Recipe 45

Steps:

• Boil water in a stockpot. Add crab meat, corn and asparagus. Cook over medium heat for 15 minutes till boiling again In a small bowl, combine flour and starch with 1/2 cup cold water and stir till diluted Turn off heat and quickly stir in whisked egg in a stream Turn on low heat and add the flour mixture. Season with sesame oil, pepper and salt. Simmer for a couple of minutes, till the soup slightly thickens Remove from heat and serve with warm rice or bread Notes Cooking time 20 minutes Yield 4-6 servings

Steps:

• If using ears of corn, use a knife to remove the kernels, collecting any juices that are released; discard the cobs.
• Place 2 cups of the corn kernels and 1 cup of the broth in a blender and puree until smooth.
• Heat the oil in a soup pot over med-high heat.
• Add the scallion whites and cook, stirring 1 minute.
• Stir in the ginger and add the remaining 5 cups broth, the remaining corn kernels with any juices, the pureed corn mixture, and the cooking wine; bring to a boil.
• Decrease heat to med-low and simmer for 10 minutes.
• In a small bowl, stir together the cornstarch and the water until the cornstarch is dissolved.
• Slowly add the mixture to the soup and cook over med-high heat, stirring constantly, until the soup boils and thickens.
• Decrease heat to med-low, add the crab, vinegar, and soy sauce; cook until the crab has heated through, about 1 minute.
• Drizzle in the egg, stirring constantly, and cook for 1 minute more.
• Season with salt and white pepper, to taste.
• Serve garnished with scallion greens.
• 340 calories per 2 cup serving.

Steps:

• 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
• 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
• 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.

Steps:

• Heat oil in pot.
• Add onion, garlic, ginger and chili and saute until softened.
• Add sherry and reduce by half.
• Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
• Stir in spinach and season.
• Remove from heat,.
• Add eggs and stir into pot with a fork, forming ribbons.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Steps:

• In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
• *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.

Steps:

• Boil the stock and add all the other ingredients EXCEPT for the egg.
• Let cook for five minutes, stir in the egg.
• Serve.
• I said it was easy !