Crab & sugar cane soup

Yield: 6 servings

Measure Ingredient
4.00 cup rich crab stock
2.00 \N lemongrass stalks; chopped, plus
1.00 \N lemongrass stalk; inner part, shaved thin,
1 \N for garnish
1.00 \N piece fresh sugar cane - (12 long); sliced thin
1.00 tablespoon vegetable oil
½ cup diced onion
2.00 tablespoon celery
1.00 tablespoon garlic
1.00 tablespoon cornstarch
1½ cup milk
½ cup heavy cream
1.00 pounds lump crabmeat; picked over
1 \N salt; to taste
1 \N freshly-ground white pepper; to taste
½ cup chopped green onions
1.00 teaspoon red pepper flakes

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. 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. 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. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-059 broadcast 04-01-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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