Ginger-Infused Crab Delight
Ingrediënten
- 1 carrot chopped
- 1 leek chopped
- 1 bay leaf
- 900 ml/11/2pt fish stock
- 2 medium cooked crabs
- 2.5 cm/1in piece of fresh root ginger
- peeled and grated
- 1 teaspoon light soy sauce
- ½ teaspoon ground star anise
- salt and freshly ground black pepper
Instructies
- Put the carrot and leek in a large heavy saucepan with the bay leaf and
- the fish stock.
- Bring to the boil, reduce the heat, cover and leave to
- simmer for 10 minutes or until the vegetables are nearly tender.
- Remove all of the meat from the crabs.
- Break off and reserve the claws;
- break the joints and remove the meat using a fork.
- Add the crabmeat to the pan together with the ginger, soy sauce and
- star anise, and bring to the boil.
- Leave to simmer for about 10 minutes
- until the vegetables are tender and the crab is heated through.
- Season the soup with salt and pepper, then ladle into warm individual
- serving bowls and garnish with the crab claws.
- Serve immediately.
Notes / Tips / Wine Advice:
Wine Advice: A crisp and fruity Riesling or a light-bodied Pinot Gris would complement the delicate flavors of this soup beautifully.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 6 g | Protein: 20 g | Fat: 7 g | Fiber: 1 g | Sugar: 3 g
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