You are here

Sweet Corn & Crab Soup

foodlover's picture
Ingredients
  White crabmeat 4 1⁄2 Ounce (125 Gram)
  Egg whites 2 Large
  Cornflour 1 Tablespoon, mixed with 2 tablespoon water
  Chicken stock 2 Pint (1.2 Liter)
  Fresh root ginger 1 Inch, peeled and grated (Or Knob)
  Canned creamed sweet corn 225 Gram
  Sea salt To Taste
  Freshly ground white pepper To Taste
  Spring onions 2 , trimmed and finely sliced
Directions

1. Pick through the crabmeat with your fingers and remove any stray fragments of shell. In another bowl, lightly beat the egg whites until frothy. Add them to the crabmeat along with the blended cornflour and stir well.
2. Pour the stock into a saucepan, add the ginger and bring to a simmer. Tip in the sweetcorn and bring back to the boil. Reduce the heat slightly and simmer for a few mins. Stir in the crabmeat mixture and some seasoning. Simmer gently, stirring, for a few mins until the soup has thickened. Taste and adjust the seasoning. Ladle the soup into warm bowls and scatter the spring onion slices on top. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Crab
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

Rate It

Your rating: None
3.935715
Average: 3.9 (14 votes)