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Crabmeat Spinach Soup

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Ingredients
  Cooked crabmeat 1 Cup (16 tbs)
  Spinach 1⁄2 Pound
  Scallion 1
  Root ginger slice 2
  Cornstarch 1 Tablespoon
  Stock 1⁄2 Cup (8 tbs)
  Oil 1 Tablespoon
  Sherry 1 Tablespoon
  Stock 5 1⁄2 Cup (88 tbs)
  Salt 1 Teaspoon
Directions

1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in l 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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup

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