Subject: Crab and Egg Soup
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 03:07:50 EDT
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F O O D F U N N Y
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Reader Elizabeth Edwards writes "OK, it's dumb, I admit it. But it's
a food funny!"
A hamburger walks into a bar and orders a drink. The bartender
says, "Sorry, we don't serve food here."
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T O D A Y ' S R E C I P E
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If you are lucky enough to be able to buy fresh crab meat, then by all
means use it in this recipe. Otherwise, canned or frozen crab meat is
an excellent substitute.
Crab and Egg Soup
4 cups (1 L) fish or chicken stock
3 eggs, lightly beaten
2 Tbs (30 ml) cornstarch (cornflour)
4 Tbs (60 ml) water
8 oz (250 g) cooked fresh, frozen, or canned crab meat
2 scallions (spring onions), thinly sliced
Salt and ground white pepper to taste
Bring the stock to a boil over moderate heat. Slowly dribble the
beaten eggs into the stock and stir gently. Combine the cornstarch
with the water and add to the soup. Stir constantly but gently until
the soup is clear and slightly thickened. Add the crab meat and heat
through. Season with salt and white pepper. Garnish with thinly
sliced scallions. Serves 4 to 6.
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