#recipe: crab meat & corn egg drop soup

I love crab. Steam it, fry it, grill it, do whatever you want with it and I’d start drooling once I see crab. When I was pregnant, I had this strong crab craving and I even dreamed that I was in front of those glass cases and staring at all these different types of crabs chilling in the water and was sad since I did not know how to cook them.

Yes, my love for crab runs true.

Even in soups, I love crab. Clear soup (Filipino style) with a bit of ginger and garlic and the right amount of seasoning can go a long way in making me ever so happy. Coincidence had it where I bought a mud crab and had it in the freezer and Mr Grumpy wanted the sort of soup you would get in Chinese restaurants. You probably know the type: thick, savory with its taste piqued with a side of black vinegar. Ever so comforting.

Chinese cuisine has a lot of cornstarch and rice wine but this recipe has minus-ed off the wine. It took 15 minutes to make (aside from my extracting the meat from the crab, which took a long time since AK was anxious to zoom into what I was doing while she tugged at my shoulders) and the recipe is good for 2-3 people.
1/3 cup of corn

1 tablespoon of light soy sauce

1/4 teaspoon of pepper

2 tablespoons of cornstarch mixed in a bit of cold water

1/4 cup of crab meat (or more!)

1 1/2 cups of chicken broth

2 eggs, beaten

Put the corn, light soy sauce and pepper into a pot with half of the chicken broth.

Bring to a boil and then turn the heat down.

Let simmer for about 5 minutes and add the crab meat, the rest of the chicken broth and cornstarch mixture. Stir slowly.

You can add more chicken broth if you want. What I did was mix about 1 tablespoon of the Maggi concentrated chicken stock in warm/hot water for my chicken broth. You can adjust the quantities if you like.

Simmer for about 5 to 8 minutes and pour in the beaten eggs. Don’t worry about stirring it vigorously as there will be the nice long threads.

Serve! Make sure you have the black vinegar 🙂

Just a suggestion: What I did was smacked some of the pincers (like they do in the restaurants) and then steamed the crab in the microwave on Medium High for about 5 minutes. It’s when it turns red that you know the meat should be cooked. Of course you could also use the crab meat they sell in packets in the grocery stores.

Also, for the cornstarch mixture it has to be cold water because if you use water that is too warm/hot, what you will get are these solidified chewy little globules. Good for oyster omelettes maybe but not for soups!

Hope you will enjoy this quick fix of a recipe. Pair it with a rainy day and your favorite book or TV series and have yourself a comfortable evening!

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