Oneeda's Kitchen Blog

Crab Soup

Posted on: March 19, 2010

Sweet corn 1 tin.
Crab, cooked & shredded 1 no.
Chicken stock 1 liter.
Ajinomoto ½ tsp.
Eggs 2 nos.
Cornflour 1 tsp.
Water ¼ cup
Pepper To taste.
Salt To taste.


1.Pour the chicken stock into a vessel and bring to a boil.
2.Add the corn with the spices to the boiling stock.
3.Mix the cornflour with ¼ cup of water and pour it into the stock with ¾ of the crab meat and egg yolks.
4.Keep stirring continuously to avoid lump formation.
5.Boil this concoction, and slowly add the egg whites stirring regularly.
6.Once done, remove from heat and serve in soup bowls garnished with crab


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