This Chinese soup takes its name from the tiny crabs found in the Woosung area of China, but any type of crabmeat may be used for this delicate and delicious dish.
8 fl. oz. water
1 medium-sized onion, chopped
1-inch piece fresh root ginger, peeled and halved lengthways
10 fl. oz. home-made chicken stock 1 lb. frozen crabmeat, thawed and with the shell and cartilage removed
1 teaspoon salt
3 tablespoons dry sherry
2 chicken stock cube, crumbled
H tablespoons cornflour 10 fl. oz. milk 2 teaspoons vegetable fat, cut into small cubes
Pour the water into a large saucepan and set the pan over moderate heat. Add the onion and ginger and boil until the liquid has reduced by half. Add the chicken stock, crabmeat, salt and sherry. Reduce the heat to moderately low and bring the mixture to the boil. Skim off any scum which rises to the surface.
In a small bowl, blend the stock cube and cornflour with the milk until the mixture becomes smooth. Pour the milk mixture into the soup and stir well with a wooden spoon until the soup has thickened and is smooth. Cook for 2 minutes or until the soup is hot but not boiling. Sprinkle over the vegetable fat.
Pour the soup into a warmed tureen and serve at once.