Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Crab and Egg Soup




Source of Recipe


Internet


List of Ingredients




6 cups fish or chicken stock
4 eggs, lightly beaten
2 Tbs cornstarch (cornflour) mixed with
4 Tbs cold water
12 oz 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.

Recipe