Crab and Asparagus Soup recipe

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Ingredients

4 cups shrimp stock
1 teaspoon freshly-grated ginger
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon soy sauce
1 egg, beaten
1 cup cooked crabmeat

Nutrition Info

132.8 calories
carbohydrate: 7.8 g
cholesterol: 66.6 mg
fat: 4.3 g
fiber: 2.4 g
protein: 16.3 g
saturatedFat: 1 g
servingSize: -
sodium: 974.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.

  2. Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.

  3. Combine cornstarch and water in a small bowl.

  4. Whisk cornstarch mixture into soup.

  5. Stir sesame oil and soy sauce into soup.

  6. Simmer, stirring constantly, until soup thickens, about 1 minute.

  7. Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.

  8. Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home.

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