CORN/CRAB soup
#65724 - 04/28/04 02:42 PM
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Corn and Crab Soup:
(from Oregon sculptor Jim Carpenter)
original recipe link
5 cups chicken stock
1 can (15 ounces) cream-style corn
1/2 pound real crab meat or the imitation (about 1 cup)
1/8 teaspoon salt
1/8 teaspoon white pepper
2 teaspoons Shao Xing rice wine (or sherry, but you'll regret it)
1 teaspoon finely chopped fresh ginger
3 tablespoons cornstarch dissolved in 1/4 cup cold water
2 beaten egg whites
1/2 teaspoon sesame oil
Chopped green onions to garnish
Bring chicken stock and corn to a boil, reduce heat, simmer for a few minutes. Add the crab, salt and pepper, rice wine, and ginger. Heat through. Pour in cornstarch mixture, heat and stir to thicken. Gently stir in egg whites a bit at a time; a figure-eight stir does nicely. When the egg whites are egg flowers, remove from heat and stir in the sesame oil. Serve with chopped onions.
Notes: "If you're wealthy, overly fussy, or like picking crabs, crab meat is for you," Jim Carpenter said. "I'm cheap, and I don't like picking crabs; Krab suits me fine for this. I prefer the packaged item over bulk offerings; it seems to stay in chunks rather than separating into sheets. Tear the chunks a little smaller. You could also add grilled sweet corn. I particularly like the rice wine in the light-green, gourd-shaped bottle from Yi Shen or Sunrise. Leave out the rice wine and ginger if you like; tinker with adding other wee bits of things. A garnish of chopped fresh cilantro (instead of green onions) would be a thought ... or a small pinch of five-spice powder."
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This looks absolutely scrumptious!! I can't wait to try it!! THANKS!!
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www.facebook.com/shell.marr
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I just love this type of American food. Now, am I right in thinking you'd get a lot of this type of thing in New England??? I was thinking of making that my next want-to-go holiday destination. Or where?
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New England yes, but West Coast (aka Left Coast) also. And, as everyone knows, the very best crab is Dungeness crab, which is a Western thang. heh.
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Quote:
New England yes, but West Coast (aka Left Coast) also. And, as everyone knows, the very best crab is Dungeness crab, which is a Western thang. heh.
Mmm.. my friends and I trap dungeness crab all the time and have a crab feast! Now I know what to do with the left over crab.
Thanks!
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- Jennifer
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Quote:
I just love this type of American food. Now, am I right in thinking you'd get a lot of this type of thing in New England??? I was thinking of making that my next want-to-go holiday destination. Or where?
Linz, I would highly recommend traveling to New England! It's so beautiful there and they have such a neat culture. I just love Maine, Massachusetts, and Connecticut. Now you're making me want to take a trip there!! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Help Please!
#67587 - 05/04/04 09:45 PM
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Vicam
Reged: 02/24/04
Posts: 1955
Loc: Ontario, Canada
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Hey Guys,
Forgive my lack of knowledge, but what's rice wine? And is the Shao Xing just a brand name or is it a specific type of rice wine?
Thanks,
Kelly
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LOL! "Leftover crab!" Hoo hooooo! That's a good one!
sperry_twiggins
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[snort][cough][gasp]
now that *is* funny.
BUT IT HAPPENED ONCE, I SAW IT, we had leftover crab in my house. It's true. We had one enthusiastic and experienced cook, three eaters (one of whom was very sick and not able to eat her share), and fresh live dungeness on sale from the fish market place. The next day we had crab cakes and the same thing happened. It is actually possible to have leftover crab, but I understand how unbelievably impossible that sounds.
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