What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5260606 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Creamy Corn and Crab Soup

Soups and Congees

Creamy Corn and Crab Soup
10 ounces canned corn niblets
4 cups chicken stock
1 scallion, minced
1 teaspoon minced ginger
1 Tablespoon Shaoxing rice wine or dry sherry
1 Tablespoon thin soy sauce
1 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon sugar
2 teaspoons cornstarch mixed with 2 teaspoons water
1/2 pound crab meat, cartilage removed
1 egg
1 teaspoon sesame oil
2 Tablespoons minced coriander
1. In a blender, mix corn and half the chicken stock, pour that and the remaining stock into a pot and simmer ten minutes.
2. Add scallion, ginger, rice wine, soy sauce, salt, pepper, and sugar. Bring to the boil then immediately lower heat and simmer five minutes.
3. In a small bowl, mix egg and the sesame oil and slowly pour into the soup mixture mixing gently as you do this. Ladle into a tureen or in to individual soup bowls, add the coriander and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720