Crab And Ginger Soup Recipes

CRAB SOUP WITH SWEET SPICES AND GINGER JUICE

Crab Soup with Sweet Spices and Ginger Juice image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 pound jumbo crabmeat, picked over to remove cartilage
1 fresh cayenne chile
3 tablespoons canola oil
1 large garlic clove, blanched and minced
1 tablespoon onion, finely chopped
2 teaspoons Garam Masala
2 tablespoons fresh ginger juice
1 teaspoon saffron powder
4 cups heavy cream
Coarse salt, to taste

Steps:

Set aside 1/4 cup of the crabmeat for a garnish. Wash the chile and remove the stem. Cut the chile in half crosswise and mince the top half only. Reserve the bottom for another use. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the garlic, onion, and minced chile. Saute for about 3 minutes or just until vegetables begin to brown slightly. Stir in the garam masala. When well combined, add the ginger juice. Stir well again. Add the larger portion of the crabmeat and bring to a simmer again. Simmer for 5 minutes, stirring gently from time to time. Stir in the saffron and simmer for an additional minute. Add the cream and bring to a simmer again. Lower the heat and allow the soup to just barely simmer for about 15 minutes, or until it is slightly reduced. Taste and adjust seasoning with salt. If necessary. Pour an equal portion into 6 shallow soup bowls. Garnish the center of each serving with some of the reserved crabmeat and serve immediately.

CHINESE CRAB AND CORN SOUP

Chinese Crab and Corn Soup image

Make and share this Chinese Crab and Corn Soup recipe from Food.com.

Provided by rebecca684

Categories < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups fish stock
ginger, sliced finely
14 ounces creamed corn
5 ounces crabmeat
1 tablespoon cornstarch
1 tablespoon rice wine vinegar or 1 tablespoon sherry wine
2 tablespoons light soy sauce
1 egg white
salt
pepper
scallion (for garnish)

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.

Nutrition Facts : Calories 149.2, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 1346.3, Carbohydrate 21.9, Fiber 1.4, Sugar 3.7, Protein 13.5

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