Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Rich crab stock

  2. 2 Lemongrass stalks - chopped, plus

  3. 1 Lemongrass stalk, inner part - shaved thin,

  4. For garnish

  5. 1 Fresh sugar cane - (12" long) - sliced thin

  6. 1 tablespoon 15ml Vegetable oil

  7. 1/2 cup 31g / 1.1oz Diced onion

  8. 2 tablespoons 30ml Celery

  9. 1 tablespoon 15ml Garlic

  10. 1 tablespoon 15ml Cornstarch

  11. 1 1/2 cups 355ml Milk

  12. 1/2 cup 118ml Heavy cream

  13. 1 lb 454g / 16oz Lump crabmeat - picked over

  14. Salt - to taste

  15. Freshly-ground white pepper - to taste

  16. 1/2 cup 31g / 1.1oz Chopped green onions

  17. 1 teaspoon 5ml Red pepper flakes

Instructions Jump to Ingredients ↑

  1. In a large saucepan combine crab stock with lemongrass and sugar cane. Cover and bring to a boil over high heat. When stock comes to a boil, remove from heat and leave covered for flavors to infuse, at least 30 minutes.

  2. In a soup pot or large saucepan heat oil over medium-low heat. Saute onion, celery and garlic until vegetables are very tender, about 10 minutes. Strain infused crab stock over vegetable mixture and bring to a boil; adjust heat until soup boils gently.

  3. In a small cup whisk cornstarch with 1 to 2 tablespoons warm water until it forms a loose paste. Whisk enough cornstarch mixture into soup to thicken slightly and boil 30 seconds. Turn heat to low and whisk in milk and cream. Simmer gently until heated through, but do not boil. Add crabmeat, season to taste with salt and pepper, and garnish with green onions, pepper flakes and shaved lemongrass. When crabmeat is warmed through, serve immediately.

  4. This recipe yields 6 servings.


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