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Ginger Crab Soup

A lightly creamy blue crab soup with ginger & sherry that dances on the palate.



  • 1 Tablespoon vegetable oil

  • 2 Tablespoons minced fresh ginger

  • 2 Tablespoons minced shallots

  • 1/4 cup Sherry

  • 2 cups crab stock

  • 1/4 teaspoon white pepper

  • Salt to taste

  • 3 Tablespoons cornstarch dissolved in 3 Tablespoons cool water

  • 1/4 cup heavy Cream

  • 1/4 cup crab meat

  • Chopped parsley for garnish


  1. In a sauce pot, sauté ginger and shallots with oil, high heat, 30 seconds.

  2. Add sherry, reduce until half the sherry remains.

  3. Add crab stock, nutmeg, and white pepper, bring to a boil.

  4. Whisk in cornstarch, bring to a boil again.

  5. Add heavy cream and crab meat, and salt to taste.

  6. Garnish with fresh parsley.

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