Cooking Becomes so Easy

Spread the Word
Facebook Twitter Delicious Digg Stumbleupon

Crab and Sweetcorn Soup

Print this Recipe
Serves: 4
115g / 4 oz fresh or frozen crab meat
600ml / 1 pint water
425g / 15 oz canned creamed sweetcorn, drained
1/2 tsp salt
pinch of pepper
2 tsp cornflour, dissolved in 2 tbsp water (optional)
1 egg, beaten

If using frozen crab meat, blanch the flesh in boiling water for 30 seconds. Remove with a slotted spoon and set aside.

In a large saucepan, bring the water to the boil with the crab and sweetcorn and simmer for 2 minutes. Season with the salt and pepper. Stir in the cornflour, if using, and continue stirring until the soup has thickened. Rapidly stir in the egg and serve.

Facebook Twitter