Crab soup with sweet spices and ginger juice from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • stockholm28 on October 17, 2015

    Wow! This was probably my weekly calorie allotment but it was fabulous. You first make ginger juice by a cup of chopped ginger with 3 Tbsps of warm water and blending to a paste, You then strain to get the juice. I cut the recipe in half and got about 4 Tbsps. You can freeze the remainder. She says you can also buy bottled ginger juice at Whole Foods. The soup is incredibly rich, made with heavy cream, crab, and lightly spiced with fresh cayenne chili ( I substituted serrano), garlic, onion, ginger juice, garam masala, and saffron. I was concerned that the garam masala might overpower the crab, but the crab was really the star and the spices and other aromatics just enhanced the dish. The recipe is here: http://www.foodnetwork.com/recipes/crab-soup-with-sweet-spices-and-ginger-juice-recipe.html

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