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Velvet Corn Soup with Crab Meat

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.

Ingredients Edit

Directions Edit

  1. Marinate crab meat in ginger, sherry and cornstarch.
  2. Heat chicken stock.
  3. Add the corn and bring to boil.
  4. Add the crab meat mixture and again bring to a boil.
  5. Turn heat down and gently stir in the egg yolks then fold in the egg whites.
  6. Garnish with chopped parsley.

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