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Crab Soup

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  Chicken stock 1 3⁄4 Pint (1 Liter)
  Fresh ginger root piece 1 Inch, peeled and very finely chopped
  Ripe tomatoes 2 , skinned, deseeded and very finely chopped
  Red chili/Green chili 1⁄2 Small, deseeded and very finely chopped
  Rice wine/Dry sherry 2 Tablespoon
  Rice wine vinegar/White wine / cider vinegar 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Cornflour 1 Tablespoon
  White crab meat 5 Ounce, defrosted and drained thoroughly if frozen (150 Gram)
  Spring onion 2 , finely sliced lengthways (For Garnish)

1. Put the stock into a large saucepan with the ginger, tomatoes, chilli, rice wine or sherry, vinegar and sugar. Bring to the boil, then cover, lower the heat and simmer for about 10 minutes to allow the flavours to mingle and mellow.
2. Blend the cornflour to a paste with a little cold water, then pour it into the soup and stir to mix. Simmer, stirring, for 1-2 minutes, or until the soup thickens.
3. Add the crab meat, stir gently to mix, then heat through for 2-3 minutes. Taste and add salt and pepper if necessary.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 525 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 2.8 g13.9%

Trans Fat 0 g

Cholesterol 125.2 mg41.7%

Sodium 1604.1 mg66.8%

Total Carbohydrates 60 g20%

Dietary Fiber 4 g15.9%

Sugars 23.1 g

Protein 38 g75%

Vitamin A 47.9% Vitamin C 80.5%

Calcium 24.1% Iron 20.1%

*Based on a 2000 Calorie diet

Crab Soup Recipe