My Mom's Corn and Crab Meat Soup

This is a wonderful and elegant soup that is super easy to make. My mom's recipe is the best and when she was in Italy we could not find good crab meat so she did not make it for Deme and I. I missed it so much that I decided to make it for Deme this week. He had never had it before and said it was great!

Corn and Crab Meat Soup

Serves 4 (as a starter)

1/2-3/4 C. fresh crab meat (shells picked out)
4 green onions, thinly sliced
4 t. cilantro, chopped
salt
white pepper
1-2 T. sesame oil
1/2-1 C. chicken stock
2 beaten egg whites
4 ears of sweet white corn (cooked for 5 minutes in boiling water and then kernels removed) or 2-15 oz. cans of creamed corn.

1. Take 3/4 of the corn and puree in a blender. Pass the puree through a strainer and remove most of the skins. Add the puree to a small saucepan and add the rest of the corn. (Skip this step if using canned corn.)

2. Thin the puree with chicken stock to the consistency of thin oatmeal. Add salt and white pepper to taste.

3. Add half of the cilantro and green onion and let come to a simmer. Add the egg white in a slow stream and stir very gently to form delicate ribbons of egg white. Lastly add the crab meat and sesame oil and heat through.

4. The soup is now ready to serve. Garnish with the rest of the cilantro, green onion and sesame oil.




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