Chinese Corn And Crab Soup Recipe 45

CRABMEAT AND CORN SOUP

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

CANTONESE-STYLE SWEETCORN AND CRABMEAT SOUP

Steps:

• Grate corn from the cobs to make about 2 cups. Heat 2 tbsp oil in a wok or heavy-based saucepan. Sear spring onion and ginger for 30 seconds. Add crab meat, then sprinkle with salt and rice wine and stir lightly. Pour in corn, stock and soy sauce, stirring until soup comes to a boil. Reduce heat and simmer for 2 minutes. Mix cornflour, water and sesame oil and stir until quite smooth, then add a little hot soup and stir to blend. Tip mixture back into soup, swirling it in evenly. Turn off heat and trail the egg mixture over surface, stirring slowly to break up strands. Add vinegar and taste for salt. Adjust with soy sauce or serve soy sauce and additional vinegar alongside so guests can make their own adjustments. Serve immediately.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

CHINESE CORN SOUP

Steps:

• Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.
• In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup return to a simmer.
• Whisk the egg in a bowl until thoroughly beaten. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce egg strands, and sprinkle with black pepper to serve.

CANTONESE CREAMED CORN SOUP

Steps:

• Gather the ingredients.
• Mix the cornstarch with water, stir well, and reserve.
• In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
• Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
• Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
• Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
• Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.

CRAB AND SWEET CORN SOUP

Steps:

• Bring water and bouillon cube to a boil. Add crab meat and corn. Simmer for 2 minutes. Season to taste.
• Slowly add the cornstarch mixture, stirring until the soup thickens.
• Remove from heat, immediately pour in beaten egg in a steady stream to form flower patterns on the surface.
• Drizzle with sesame oil and sprinkle with green onions.
• Serve immediately and enjoy!

CHINESE CORN AND CRAB SOUP RECIPE - (4.5/5)

Steps:

• Boil water in a stockpot. Add crab meat, corn and asparagus. Cook over medium heat for 15 minutes till boiling again In a small bowl, combine flour and starch with 1/2 cup cold water and stir till diluted Turn off heat and quickly stir in whisked egg in a stream Turn on low heat and add the flour mixture. Season with sesame oil, pepper and salt. Simmer for a couple of minutes, till the soup slightly thickens Remove from heat and serve with warm rice or bread Notes Cooking time 20 minutes Yield 4-6 servings

CHINESE CRAB AND CORN SOUP

Steps:

• 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
• 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
• 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.

CHINESE CRAB & CORN SOUP

Steps:

• Heat oil in pot.
• Add onion, garlic, ginger and chili and saute until softened.
• Add sherry and reduce by half.
• Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
• Stir in spinach and season.
• Remove from heat,.
• Add eggs and stir into pot with a fork, forming ribbons.