Food recipes
Crabmeat and Corn Soup
Crabmeat and Corn Soup Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d cream, whipped, cream topping, pressurized corn, sweet, w...
Crabmeat and Corn Soup
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
onions, spring or scallions (includes tops and bulb), raw
crustaceans, crab, alaska king, imitation, made from surimi
spices, pepper, black
salt, table
soy sauce made from soy (tamari)
parsley, fresh
Directions:
In a heavy bottom cooking pot, melt butter on medium heat.
Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
Add milk gradually stirring continously until it starts to simmer.
Add half and half, stir gently until well blended.
Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
Adjust seasonings to taste.
Garnish with sprinkles of chopped fresh parsley and serve immediately.
If using fresh corn, use 4 large cobs.
Cut kernels off cobs, scrape cobs for any milk and add to soup.
Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
onions, spring or scallions (includes tops and bulb), raw
crustaceans, crab, alaska king, imitation, made from surimi
spices, pepper, black
salt, table
soy sauce made from soy (tamari)
parsley, fresh
Directions:
In a heavy bottom cooking pot, melt butter on medium heat.
Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
Add milk gradually stirring continously until it starts to simmer.
Add half and half, stir gently until well blended.
Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
Adjust seasonings to taste.
Garnish with sprinkles of chopped fresh parsley and serve immediately.
If using fresh corn, use 4 large cobs.
Cut kernels off cobs, scrape cobs for any milk and add to soup.
Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.