Recipe - Ginger Crab Soup

3 cup Homemade chicken stock
2 Thin slices
Unpeeled
1 small Carrot
One fourth pound Snow peas
6 ounce Fresh or frozen crabmeat
Thawed
1 Green onion chopped
2 tablespoon Dry sherry or to taste
1 teaspoon White vinegar or to
Taste
Salt and cayenne pepper
To taste
Fresh ginger root

1. In a medium saucepan, bring chicken stock and ginger to a simmer.

2. Peel carrot and cut into 1One half to 2inchlong julienne strips, the size
of thin noodles. Remove strings from snow peas; cut snow peas on the
diagonal into 1inch pieces.

3. Drop carrots into simmering broth; simmer 30 seconds.

4. Remove pan from heat and remove ginger slices.

5. Stir in snow peas, crabmeat, and onions. Season to taste with sherry,
vinegar, salt, and cayenne.

Microwave Version

1. Peel carrot and cut into 1One half to 2inchlong julienne strips, the size
of thin noodles. Remove strings from snow peas; cut snow peas on the
diagonal into 1inch pieces.

2. Place chicken stock and ginger in 2quart casserole. Cover tightly and
microwave on 100% power to boiling, 4 to 6 minutes.

3. Add carrots to broth. Microwave on 100% power 30 seconds.

4. Remove ginger slices. Continue with step 5 as directed above. Serve
immediately.

Preparation Time: About 15 minutes

Recipe By : the California Culinary Academy

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip