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Ingredientes
- 4 c. Rich crab stock
- 2 x Lemongrass stalks minced, plus
- 1 x Lemongrass stalk, inner part shaved thin, for garnish
- 1 piece Fresh sugar cane - (12" long) sliced thin
- 1 Tbsp. Vegetable oil
- 1/2 c. Diced onion
- 2 Tbsp. Celery
- 1 Tbsp. Garlic
- 1 Tbsp. Cornstarch
- 1 1/2 c. Lowfat milk
- 1/2 c. Heavy cream
- 1 lb Lump crabmeat picked over Salt to taste Freshly-grnd white pepper to taste
- 1/2 c. Minced green onions
- 1 tsp Red pepper flakes
Direcciones
- 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 min.
- In a soup pot or possibly large saucepan heat oil over medium-low heat. Saute/fry onion, celery and garlic till vegetables are very tender, about 10 min. Strain infused crab stock over vegetable mix and bring to a boil; adjust heat till soup boils gently.
- In a small c. whisk cornstarch with 1 to 2 Tbsp. hot water till it forms a loose paste. Whisk sufficient cornstarch mix into soup to thicken slightly and boil 30 seconds. Turn heat to low and whisk in lowfat milk and cream. Simmer gently till heated through, but don't boil. Add in 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 66 | 38% |
| Total Fat 7.53g | 9% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.06g | |
| Cholesterol 84mg | 28% |
| Sodium 286mg | 12% |
| Potassium 433mg | 12% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.42g | 3% |
| Protein 18.15g | 29% |
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