Crab Soup

Method I

Ingredients:
Crab meat, cooked	- 2 cups
Ground Cardomom	- 1 pinch
Ground Cloves	- 1/4 tsp
Ground Cinnamon	- 1/4 tsp
Ground Black pepper	- 1/4 tsp
Corn Flour	- 1/2 tbs
Water or Crab Broth	- 2 cups	Ginger finely ground	- 1/4 tsp
Milk	-  2 cups	Butter	-   2 tbs
Onion	-  1	Chilli powder	- 1/2 tsp or to taste
Salt	- to taste

  Melt butter in a medium sauce pan and saute sliced onions and finely ground ginger on medium flame until soft. Add ground cloves, cinnamon, black pepper and a little pinch of cardomom, saute well for 2-3 minutes. Add the cooked crabmeat and mix well. Mix corn flour with water or crab broth in a small bowl and add this mixture followed by salt, black pepper powder and milk. If needed, 1/4 teaspoon of Ajinamotto can be added now. Let the mixture boil in a low flame and reduce slightly. Once desired thickness reached turn off the heat and serve. 

Variations

When sautéing the onions you can also add ¼ c cooked, corn kernel’s, or ¼ c mixed vegetable diced small, or ¼ c mushrooms diced small.

When seasoning the soup you can add a little finely chopped green chilie or if you want it a little spicy add a 1 tablespoon of lemon.

Method II

Ingredients:
Sweet corn	- 50gms
Ginger	- 1 inch piece
Garlic	- 8flakes
Black Pepper Powder	- 1/2tsp
Lemon Juice	-1tsp
Carrot	- 1
Salt	- to taste	Corn Flour	- 3tbs
Crabmeat	- 250gms	Crab Stock	- 4 cups
Egg  beaten	-2 no	Oil	- 2 tbsp or enough to season

Method :
Dice the Carrot into small pieces. Season crushed ginger and garlic in a little oil. Add diced carrot ,crab meat ,lemon juice, black pepper powder and salt. When it is done, add prepared stock and sweet corn into it and boil. Mix the corn flour in water and add to the boiling soup. Lastly add the beaten egg stirring continuously. Bring to a boil and remove from fire.