Crab And Ginger Soup

Crab And Ginger Soup

***Ingredients****

1 carrot , chopped 

1 leek, chopped 

1 bay leaf 

850 ml /1(1/2) pints /3(3/4) cups fish stock

2 medium-sized cooked crabs

2.5-cm/1-inch piece fresh root ginger (ginger root), grated

1 tsp light soy sauce

1/2 tsp ground star anise salt and pepper

Method

I) Put the carrot, leek, bay leaf pan and take to the boil. Reduce the -heat , cover and simmer for ten minutes , or until the vegetables are nearly tender.

II) Meanwhile, remove all of the meat from the cooked crabs. Break off the claws, break the joints and remove the meat (you may require a fork or skewer for this) . Add the crabmeat to the saucepan of fish stock

III) Add the ginger, soy sauce and star anise to the fish stock and bring to the boil. Leave to simmer for about 10 minutes, ot until the vegetables are tender and the crab is heated -through. --Season.

IV) Ladle the soup into warned serving bowls and garnish with crab claws. Serve right away

Cook's TIP

If fresh crabmeat is unavailable, use drained canned crabmeat or thawed frozen crabmeat instead

COOK"S TIP

To prepare cooked crabs, loosen the meat from the shell by banging the back of the underside with a clenched fist. Stand- the -crab on its edge with the shell towards you . Force the shell from the body with your thumbs. Twist off the legs and claws and remove ( the meat) . Twist off the tail; discard. Remove and discard the gills. Cut the body in half along the centre and remove- the meat. Scoop-the brown meat from the- shell with a spoon

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