| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Essnce03 |
6 |
servings |
INGREDIENTS
| 4 |
c |
Rich crab stock |
| 2 |
|
Lemongrass stalks; chopped, plus |
| 1 |
|
Lemongrass stalk; inner part, shaved thin, |
|
|
For garnish |
| 1 |
|
Piece Fresh sugar cane – (12" long); sliced thin |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Diced onion |
| 2 |
tb |
Celery |
| 1 |
tb |
Garlic |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 1 |
lb |
Lump crabmeat; picked over |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1/2 |
c |
Chopped green onions |
| 1 |
ts |
Red pepper flakes |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-19-1997
Recipe by: Emeril Lagasse
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