Subject: Crab and Egg Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 04 2003 - 06:23:18 EST
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FOOD FUNNY
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Reader "Metajohn" doesn't offer this as a true food funny, but it sure
sounds like one.
At the next table in a fast food restaurant, one youngster was sobbing
because he didn't get the toy he wanted with his food. Another dumped
his drink over his sister's burger because she was stealing his fries.
Then the smallest fell off his chair. Clearly at the end of her rope,
the mother dragged the boy up from the floor, placed him back into his
chair, and said, "Shut up, all of you, and eat your Happy Meals!"
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TODAY'S RECIPE
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You can use fresh crabs for this recipe if they are abundant and
inexpensive in your area, but canned or frozen crab meat works almost
as well for the rest of us.
Crab and Egg Soup
6 cups (1.5 L) fish or chicken stock
4 eggs, lightly beaten
2 Tbs (30 ml) cornstarch (cornflour) mixed with
4 Tbs (60 ml) cold water
12 oz (375 g) fresh, canned, or frozen crab meat
Salt and freshly ground pepper to taste
2 scallions (spring onions), green and white parts,
very thinly sliced
Bring the stock to a boil over moderate heat and dribble the beaten
eggs in slowly while stirring the stock gently. Boil for 2 minutes
and stir in the cornstarch mixture. Boil gently, stirring constantly,
until the soup is clear and slightly thickened. Stir in the crab meat
and boil until heated through. Taste and adjust the seasoning if
necessary with salt and pepper. Sprinkle with sliced scallions and
serve immediately. Serves 4 to 6.
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