Happy March! I can’t believe it’s already March of 2023! I swear as you get older time just passes by like no other. It’s been REAL chilly here in OC so I wanted to make a warm comforting soup!
It’s Dungeness crab season here on the West Coast because I’ve never seen it priced so low before! In Seattle, some of my friends have even seen it for 1.99 a pound!
That’s insane! In California Dungeness crab is definitely more expensive than when I lived in Seattle but still, I was able to get some direct from Seattle. Thanks to Pacific Dream Seafood for shipping me these bad boys live and overnight from Seattle waters!
There’s only so much steamed crab I can eat, so today I decided to make a crab egg drop soup. I originally made this because I had so much extra crab and I wanted to do something with a meat. John’s favorite soup is egg drop soup so I decided to make a crab egg drop soup. It’s actually super easy. It’s just a little technique on making the egg ribbons but don’t worry I got you.
I think the trickiest part is cooking the crab, and taking out the meat. It’s a little labor-intensive, but it’s worth it! If you don’t have crab crackers, I like using scissors to slightly cut the limbs instead of trying to break it open yourselves.
Let me know how it goes! Until next time.
How to Make Súp Cua Trứng (Crab Egg Drop Soup)
Course: Recipes, Seafood, Soup4
servings20
minutes20
minutesIngredients
1 dungeness crab
2 eggs
2 green onions (sliced)
7 c chicken stock
3/4 tsp chicken bouillon
1/4 tsp salt
3/4 tsp black pepper
1 1/4 tsp sugar
3/4 c tapioca starch + 3/4 c water
Directions
- Steam crab for 10-11 mins. Remove the meat from the shell and claws.
- Bring chicken stock to a boil in a pot then on med/low. Then add crab meat. Mix together the tapioca and water slurry. Slowly add slurry in while stirring the pot.
- Next beat the eggs and slowly pour into the pot while stirring.
- Season soup with chicken bouillon, salt, black pepper and sugar to taste. Top with green onions.
