Fist of Kitchen presents… Eat it: China!

Recooking "The Art of Chinese Cooking" by The Benedictine Sisters of Peking, 1956 | Remixed by Fist of Kitchen 2013

book version

Crab Soup

蟹湯
illo - crab soup
base
  • 4 tbsp. oil
  • 3 slices fresh ginger
  • ½ c. finely chopped onion
  • ½ c. crab meat
  • ¼ tsp. salt
  • 1 tbsp. sherry
  • 4 c. chicken stock
finishing
  • 2 egg whites, beaten
  • ¼ c. light cream
  • 2 tsp. cornstarch
  • 2 tbsp. cold water
preparation

Sauté the ginger and garlic until fragrant; add the crab, salt, and sherry. When that, too, is fragrant, add the stock and bring to a simmer. Mix the egg whites with the cream, cornstarch, and water, then slowly add to the pot while stirring. Simmer for a minute further, and call it soup! Doll it up with a little Sriracha and cilantro so it’s pretty.


This crab soup is exactly what you want ramen packet broth to be but never is. Gentle but heartening, I can imagine asking for this while under a bad cold. It’s super easy, too, in case you aren’t lucky enough to have a housemate who will play auntie and you have to make your own sick-day soup.

I used a white onion, but I think I should have grabbed the scallions. Also to note is that “light cream” (18-30% milkfat) isn’t the same as half-and-half (10.5-30%)—but good luck finding the former in your grocer’s dairy case. For this batch, I used straight half-and-half. It was still tasty and unguent (a tablespoon of oil per cup of stock will do that!) but next time, I’ll mix it with some heavy cream if there’s any in the fridge.

crab soup

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