Wednesday, April 7, 2010

Easter Recipes

Chinese Crabmeat Soup

Prep Time: 5 minutes  
Cooking Time: 10 minutes

Canned crabmeat (7 oz/220g, drained)
*Peanut oil (1 tbsp)
Fresh ginger (1 tbsp, shredded)
Fish broth or chicken broth (3 cups/24 fl oz/750 ml)
Canned creamed corn (1 can/14 oz/440 g)
Fresh cilantro (1 tbsp, chopped)
**Chinese rice wine  (1 tsp)

*I used olive oil and it worked just deliciously.
**I used Japanese sake (rice wine). What's the diff I ask?

1. Heat the oil in a large saucepan over medium-high heat. Add the ginger and after about 30 seconds-1 minute add the broth and creamed corn. Stir well and bring the mixture to a boil. 
2. Once boil is reached, add crabmeat and stir well. Bring back to boil.
3. When the soup returns to a boil, stir in cilantro and rice wine. 
4. Serve and enjoy!

Serves 4-6. 

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