Chinese Corn And Crab Soup Recipe 455 Recipes

CHINESE CRAB & CORN SOUP

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.

CHINESE CRAB AND CORN SOUP

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.

CREAMY CORN CRAB SOUP

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.

CRABMEAT AND CORN SOUP

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

CRAB AND CORN SOUP (HAI YUNG SUK MAI GANG)

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.