Egg Drop Soup With Crab: A Luxurious Twist On A Classic Dish
Ingredients
For the crab stock
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 5 cups water
– 1 pound crab shells and legs
– 1 tablespoon salt
– half teaspoon black pepper
For the soup
Ingredients for the Egg Drop Soup Recipe:
– 6 cups unsalted hen broth
– half cup cornstarch
– 6 giant eggs, beaten
– 1 cup cooked crab meat, flaked
– 1/2 cup sliced green onions
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
To make the crab stock
Instructions:
To Make the Crab Stock:
- In a stockpot, mix the crab shells, ginger, scallions, white peppercorns, and sufficient water to cowl the shells.
- Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Strain the inventory via a fine-mesh sieve right into a clean stockpot.
- Return the stock to a boil and cook till reduced by half, about 30 minutes.
To make the soup
Crack the eggs into a bowl.
Gently whisk the eggs till they’re simply combined.
Set the eggs aside while you put together the soup.
Heat the oil in a big pot or Dutch oven over medium warmth.
Add the onion and cook until softened, about 5 minutes.
Add the garlic and ginger and prepare dinner for 1 minute extra.
Add the chicken broth, soy sauce, and sesame oil.
Bring the soup to a simmer.
Slowly pour the eggs into the soup, stirring continually.
Cook for 1-2 minutes, or until the eggs are cooked by way of.
Stir in the crab meat and green onions.
Serve immediately.
