Crabmeat Soup Recipe
Ingredients
1 cup cooked crabmeat
1/2 pound spinach
1 scallion stalk
2 slices fresh ginger root
1 tablespoon cornstarch
1/2 cup stock
1 tablespoon oil
1 tablespoon sherry
5 1/2 cups stock
3/4 to 1 teaspoon salt
Directions
1. Flake and pick over crabmeat. Remove tough stems from spinach; chop leaves. Cut scallion stalk in l inch sections. Mince ginger root. Blend cornstarch and cold stock.
2. In a deep pan, heat oil. Add scallion and ginger and stir fry a few times. Add crabmeat; stir fry 1 minute. Add sherry and stir fry half a minute more.
3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium.
4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth.
2. In a deep pan, heat oil. Add scallion and ginger and stir fry a few times. Add crabmeat; stir fry 1 minute. Add sherry and stir fry half a minute more.
3. Add remaining stock and bring to a boil. Add spinach and salt; bring to a boil again, then reduce heat to medium.
4. Add cornstarch mixture and cook, stirring, until the soup thickens and is smooth.
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