Recipe by Grace Lynn
This is adapted from a recipe by Chefs David and Anne Gingrass. Excellent taste with very little effort!
Top Review by mianbao
This makes very delicious and also pretty soup. I had some frozen, raw Pacific crab, and decided to try it. I didn't have as much asparagus as called for, so made up the difference with little brown mushrooms (shimeji). I also substituted red onion for the shallots. Used homemade chicken stock. I'm very happy with the result. Thank you very much for another lovely recipe.
- 2 tablespoons peanut oil
- 1⁄2 cup shallot, peeled and sliced into thin rings
- 1⁄2 lb picked dungeness crabmeat
- 4 cups low sodium chicken broth
- 1 lb asparagus, thick ends removed and cut into 1/4 inch pieces
- 2 eggs, beaten
- 1 tablespoon fish sauce, to taste
- 1 tablespoon soy sauce, to taste
- white pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 3 tablespoons chopped cilantro
- 3 tablespoons thinly sliced scallions
Directions See How It's Made
- Sweat the shallots in the oil over medium heat until translucent.
- Add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the crabmeat.
- Add the chicken stock and bring to a boil.
- Slowly pour the eggs in while stirring gently.
- Combine the corn starch and water in a small bowl and mix thoroughly.
- Pour into the boiling soup while stirring and cook for five minutes.
- Remove from the heat and add the soy sauce, fish sauce and white pepper.
- Ladle into bowls and garnish with cilantro and scallions.
- Serve immediately.