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Crabmeat Soup

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(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.


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 *


  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.

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