Cooking Index - Cooking Recipes & IdeasCrab And Sugar Cane Soup Recipe - Cooking Index

Crab And Sugar Cane Soup

Type: Fish, Shellfish
Courses: Soup
Serves: 6 people

Recipe Ingredients

4 cups 948mlRich crab stock
2   Lemongrass stalks - chopped, plus
1   Lemongrass stalk, inner part - shaved thin,
  For garnish
1   Fresh sugar cane - (12" long) - sliced thin
1 tablespoon 15mlVegetable oil
1/2 cup 31g / 1.1ozDiced onion
2 tablespoons 30mlCelery
1 tablespoon 15mlGarlic
1 tablespoon 15mlCornstarch
1 1/2 cups 355mlMilk
1/2 cup 118mlHeavy cream
1 lb 454g / 16ozLump crabmeat - picked over
  Salt - to taste
  Freshly-ground white pepper - to taste
1/2 cup 31g / 1.1ozChopped green onions
1 teaspoon 5mlRed pepper flakes

Recipe Instructions

In a large saucepan combine crab stock with lemongrass and sugar cane. Cover and bring to a boil over high heat. When stock comes to a boil, remove from heat and leave covered for flavors to infuse, at least 30 minutes.

In a soup pot or large saucepan heat oil over medium-low heat. Saute onion, celery and garlic until vegetables are very tender, about 10 minutes. Strain infused crab stock over vegetable mixture and bring to a boil; adjust heat until soup boils gently.

In a small cup whisk cornstarch with 1 to 2 tablespoons warm water until it forms a loose paste. Whisk enough cornstarch mixture into soup to thicken slightly and boil 30 seconds. Turn heat to low and whisk in milk and cream. Simmer gently until heated through, but do not boil. Add crabmeat, season to taste with salt and pepper, and garnish with green onions, pepper flakes and shaved lemongrass. When crabmeat is warmed through, serve immediately.

This recipe yields 6 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-059 broadcast 04-01-1997) - Downloaded from their Web-Site -


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