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Crab and Sweet Corn Soup

Easy.Meals's picture
Ingredients
  Oil 12 Milliliter (1 Dessertspoon)
  Garlic 1⁄4 Clove (1.25 gm)
  Green ginger slice 1 (Thin Slice)
  Canned crabmeat 6 1⁄2 Ounce
  Dry sherry 12 Milliliter (1 Dessertspoon)
  Canned cream style sweet corn 7 Ounce (1 Small Can)
  Chicken stock 1 1⁄4 Pint
  Egg whites 1
  Cornflour 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in large heavy saucepan, add crushed garlic, finely chopped ginger and crab meat which has been drained and shredded.
Fry quickly 1 minute, stirring constantly.
Add sherry, corn and stock.
Bring to boil, reduce heat and simmer 5 minutes.
Whisk egg-white lightly, stir into soup with fork.
Mix cornflour (cornstarch) with a little cold water; add to soup, stirring constantly until mixture thickens.
Add salt and pepper to taste.

Recipe Summary

Method: 
Mixing
Ingredient: 
Seafood

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 713 Calories from Fat 211

% Daily Value*

Total Fat 24 g36.5%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 180.5 mg60.2%

Sodium 2929.6 mg122.1%

Total Carbohydrates 81 g26.9%

Dietary Fiber 3.5 g13.9%

Sugars 16.9 g

Protein 49 g97.4%

Vitamin A 3.3% Vitamin C 21.6%

Calcium 3.6% Iron 13.3%

*Based on a 2000 Calorie diet

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Crab And Sweet Corn Soup Recipe