This is a print preview of "Sweetcorn and crab entree" recipe.

Sweetcorn and crab entree Recipe
by Judy fraschia

Sweetcorn and crab entree

Delicious, impressive, and not expensive

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: South Africa South african
Cook time: Servings: 6

Goes Well With: Fish

Wine and Drink Pairings: White wine

Ingredients

  • 1 can of crab meat( they usually come in small cans)
  • 4 cps of chicken or fish stock
  • Salt and pepper to taste
  • 1 tsp of soy sauce
  • 1 can of creamed sweet corn
  • 2tbsp corn flour
  • 3 tbsp of water
  • 2 egg whites, whisked
  • 5 scallions( spring onions) tinly sliced, for garnish
  • 3 tbsp dairy ceam, for finishing

Directions

  1. Bring to boil the the fish/chicken stock, add the crab meat and Corn and simmer for 5minutes
  2. Mx the corn flour to a paste add to the soup, stirring until it thickens
  3. Whisk the egg whites until frothy, stir into thesoup just before serving
  4. Scatter the diagonally sliced scalions over the soup and serve ith a sprinkle of parmesaan cheese/ blue cheese
  5. Add a spoonful of fresh dairy cream, swirl with a soon to create a marle effect