Loading
Share to Facebook Share to Twitter Stumble It Share Via eMail More...

Signup For Email Updates


Privacy Policy>>

Recipes brought to you by Avanti Savoia

Visit us online at www.avantisavoia.com

Crabmeat Soup

no reviews
Be the first to review this recipe.

(Recipe ID: 405)

Serves 4

Preparation time: 20 minutes; Cook time: 15 minutes

Source: Vito De Carolis

Sweet Crabmeat, delicate spinach,  gently spicy... perfect as a light first course.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 cup Cooked crabmeat
  • 1/2 pound Fresh spinach
  • 1 Scallion stalk
  • 2 Slices fresh ginger root
  • 1 tablespoon Cornstarch
  • 6 cups Fish stock, divided
  • 1 tablespoon Olive oil *
  • 1 tablespoon Sherry wine
  • 1 teaspoon Fine sea salt *

Instructions

  1. Flake and pick over crabmeat.
  2. Remove tough stems from spinach; chop leaves.
  3. Cut scallion stalk in 1-inch sections.
  4. Mince ginger root.
  5. Blend cornstarch and ½ cup fish stock.
  6. Set aside.
  7.  In a deep pan, heat olive oil; add scallion and ginger and stir-fry a few times.
  8. Add crabmeat; stir-fry 1 minute.
  9. Add “Sherry” wine and stir-fry ½ minute more. 
  10. Add remaining fish stock and bring to a boil.
  11. Add spinach and salt; bring to a boil again, then reduce heat to medium.
  12. Add cornstarch mixture and cook, stirring until the soup thickens and is smooth.
     

Buy Ingredients

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.

To add the above items to your shopping cart, enter the zip code where these products will be shipped, then click the Add to Cart button.