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Ease of Preparation: Easy
Preparation Time: 20 min
Let stand 5 min
Cook Time: 20-25 min
Servings: 6
Recipe By: Belinda Hulin
From: Knack Chinese Cooking
Used with permission of Knack
Other Chinese
Other Seafood
In the weeks when spring and summer meet, this soup celebrates the seasonal bounty. Delicate lumps of sweet blue crabmeat work best in this soup, although the shell-free meat of any edible crab can be used. The only absolute is this: Do not use any form of imitation crab meat or surimi to make this soup. The texture will suffer, and the artificial taste of the surimi will overpower the fresh asparagus.
1 tablespoon vegetable oil
1/2 teaspoon grated ginger root
1 leek, trimmed and sliced
6 cups chicken broth or broth made with chicken flavored broth powder
1 tablespoon cornstarch dissolved in 2 tablespoonscold water
1 egg, beaten
1/2 pound lump crabmeat
salt to taste
white pepper, to taste
minced chives for garnish
Stir-fry asparagus in oil 15 seconds. Add ginger and leek; stir-fry 1 minute. Add broth; bring to a boil over high heat. Reduce heat to medium and simmer 8 minutes.
Increase heat and, when soup is bubbling, add cornstarch mixture and stir. When soup begins to thicken, add beaten egg while stirring constantly. When egg forms ribbons, remove from heat.
Add crabmeat, salt and pepper. Let stand 5 minutes. Garnish with chives and serve.
