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Crabmeat With Egg Flower Soup

By Chef #DBLEE

Added May 27, 2012 | Recipe #480015

Categories: Cantonese Chinese Asian

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Total Time:

Prep Time:

Cook Time:

15 mins

0 mins

15 mins

Chef #DBLEE's Note:

Fresh Dungeness crab in a chicken broth with egg strips.

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Ingredients:

Servings:

Units: US | Metric

4 quarts chicken broth
2 tablespoons oyster sauce
1 tablespoon fresh ginger, minced
cornstarch paste
1 dungeness crabmeat, cooked
2 tablespoons shaoxing wine
4 eggs, beaten
green onion, Shredded

Directions:

1

In a large stockpot add chicken broth, oyster sauce and ginger and bring to a boil.
2

Add in the crabmeat and return to a boil and reduce the heat to a simmer. After simmer turn up the heat and slowly pour in the roux to thicken the soup. Turn off the heat. Stir in the wine. Steadily pour in the whisked egg and gently stir around with chopsticks in the eggs should immediately turn into ribbons. Top with shredded green onion.