Crab Combination Soup

80 minutes Prep: 50 minutes Cook: 30 minutes

167 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	ounce	mushrooms	dried
1	x	water	boiling
6	ounces	crab meat	fresh or frozen, thawed
4	ounces	sea scallops	frozen
1/2	cup	bamboo shoots	drained, whole or sliced
8	each	scallions, spring or green onions
1	teaspoon	vegetable oil
1	each	egg	slightly beaten
6	cups	chicken broth
1/2	teaspoon	ginger	root, grated, pared fresh
3	tablespoons	cornstarch
6	tablespoons	water
1 1/2	tablespoons	rice wine
4	teaspoons	soy sauce
2	each	egg whites

Directions

Place mushrooms in bowl and cover with boiling water.

Let stand 30 minutes.

Drain.

Remove and discard stems.

Cut caps into thin slices.

Flake crabmeat.

Rinse scallops with water, drain and cutinto thin slices.

Cut bamboo shoots into thing strips.

Chop green onions.

Heat oil in small omelet or crepe pan.

Add eggs and tilt pan so egg completely covers bottom.

Cook over medium-high heat until egg is set.

Loosen edges and turn omelet over to cook other side.

Remove from pan, roll up and cut into thing strips.

Pour broth into 3-quart saucepan.

Cook over high heat until broth boils.

Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper.

Return soup to boil.

Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.

Stir mixture into soup.

Return soup to boil.

Beat egg whites and remaining 2 tablespoons water.

Drizzle egg whites slowly into soup while stirring soup vigorously.

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Nutrition Facts

Serving Size 339g

Amount per Serving

Calories 167 26% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 62mg	21%
Sodium 683mg	28%
Total Carbohydrate 15.0g	5%
Dietary Fiber 1.0g	3%
Sugars 5.0g
Protein 15.0g	31%

Vitamin A	5%		Vitamin C	8%
Calcium	7%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used this recipe with steelhead trout fillets. It was absolutely delicious. I modified it slightly. I used lime juice instead of orange, I added a couple of green onions diced and I specifically used extra virgin olive oil.