Ingredients

  • 250 gr (1/2 pound) of crab flesh
  • 500 gr (1 pound) of cooked aspragus sliced into chunks
  • 5 ml (1 teaspoon) of soy sauce
  • 1 1/2 liter (6 cups) of chicken broth
  • 2 fienly chopped shallots
  • 15 ml (1 tablespoon) of cornstarch
  • 45 ml (3 tablespoons) of cold water
  • 7,5 ml (1 1/2 teaspoon) of chili sauce
  • 15 ml (1 tablespoon) of finely chopped fresh chive (optional)
  • Salt and pepper up to taste
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Preparation

  • With 30 ml (2 tablespoons) of butter, brown shallots then add asparagus and crab. Add chicken broth.
  • Simmer and thicker with cornstarch diluted into 45 ml (3 tablespoons) of cold water.
  • Serve with chive or finely chopped fresh parsley as garnishing.

Chef's notes

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