SUP MANG CUA (VIETNAMESE CRAB AND ASPARAGUS SOUP)
Steps:
- Bring the stock to a boil and cook the chicken breast, dried scallops, coriander root, onion and corn with the stock for 15 minutes or until the chicken is cooked through.
- Take the chicken and corn out to cool for 5 minutes.
- Shred the chicken into thin strips.Tip: Use two forks to pull the meat apart or let it cool completely and use your fingers.
- Remove the corn kernels from the cob by running a knife from one end to the other. Set the kernels aside for later.
- Wash then chop the carrots into 1cm x 1cm (0.4" x 0.4") cubes and the asparagus into 3cm (1.2") segments. Leave them in a bowl to be used in the broth.
- Thinly slice the shiitake mushrooms and bring the stock to a boil.
- Wash and drain the quail eggs and bamboo shoots, then add them into the soup along with the corn, shiitake mushrooms, carrots and asparagus. Season with the sugar, salt, pepper and fish sauce.
- In a new saucepan, pour the oil onto a surface on medium heat and add the red shallots in to brown for 2 minutes.
- Add the crab meat in and season with 1 tbsp chicken bouillon powder and 1 tsp pepper. Cook for 5 minutes or until cooked, then pour it into the soup pot.
- Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency.Note: Make sure to mix the starch and water well until it becomes a liquid before pouring it in, otherwise you'll end up with clumps. You can add more starch slurry or use less depending on how thick you like the soup.
- Separate the egg whites from the egg yolks.
- Turn the heat to low and pour the egg whites through a sieve while continuously stirring. Repeat with the yolks.
- Let the soup simmer for another 10 minutes.
- Serve hot as is, garnished with coriander and pepper!
Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 3110 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. This is a nice, light soup that my whole family likes. I can't always get my hands on white asparagus (it's so expensive) but I've use green with no problems. Posted for World Zaar Tour 05.
Provided by Amis227
Categories Clear Soup
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve the cornstarch in the 2 tbsp of water. Set aside.
- Bring water to a boil and put the pork bones inches
- Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
- Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
- Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
- Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
- Add the cornstarch-and-water mixture and stir for a few minutes.
- Break the egg open and drop it into the actively boiling soup while stirring.
- Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
- Continue to cook until the asparagus is heated through.
- Sprinkle the coriander and scallion green over the soup before serving.
Nutrition Facts : Calories 75.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.1, Sodium 1547.6, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 9.9
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
VIETNAMESE CRAB AND ASPARAGUS SOUP
Yield 4
Number Of Ingredients 12
Steps:
- Combine stock and fish sacue and bring to a simmer Meanwhile saute the 2 green onions in oil, add crab and stir to separate strands. Cook about 3 mins. Add crab mixture and asparagus pieces to stock and turn up heat to med high. Cook 6-8 mins until asparagus is cooked but firm. Combine cornstarch and water and stir into soup, cooking over med high heat to thicken slightly. Season with pepper. With whisk or fork beat in egg, stirring to create strand effects. Ladle soup into bowls and add garnishes.
EASY CREAMY CRAB AND ASPARAGUS SOUP
Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.
Provided by gax000
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
- Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
- Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g
CRAB AND ASPARAGUS SOUP
An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home.
Provided by Emily Tisdale
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
- Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
- Combine cornstarch and water in a small bowl.
- Whisk cornstarch mixture into soup.
- Stir sesame oil and soy sauce into soup.
- Simmer, stirring constantly, until soup thickens, about 1 minute.
- Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
- Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 7.8 g, Cholesterol 66.6 mg, Fat 4.3 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1 g, Sodium 974.1 mg, Sugar 2.4 g
COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
- To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
- Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
- To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 22 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 866 milligrams, Sugar 11 grams, TransFat 1 gram
ASPARAGUS AND CRAB MEAT SOUP - MANG TAY NAU CUA
Make and share this Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe from Food.com.
Provided by lazyme
Categories Vietnamese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
- Bring to a boil.
- Reduce the heat and simmer.
- Meanwhile, heat the oil in a skillet.
- Add the shallots and garlic and stir-fry until aromatic.
- Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
- Stir-fry over high heat for 1 minute.
- Set aside.
- Bring the soup to a boil.
- Add the cornstarch mixture and stir gently until the soup thickens and is clear.
- While the soup is actively boiling, add the egg and stir gently.
- Continue to stir for about 1 minute.
- Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
- Transfer the soup to a heated tureen.
- Sprinkle on the coriander, scallion and freshly ground black pepper.
Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 59.7, Sodium 1146.4, Carbohydrate 10.6, Fiber 1.6, Sugar 2.4, Protein 15.2
ASPARAGUS CRAB CASSEROLE
On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO
Provided by Hubert Keller
Categories Soup/Stew Shellfish Vegetable Appetizer Sauté Seafood Crab Asparagus Avocado Spring Summer Chill Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
- Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
- Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.
VIETNAMESE CRAB COLESLAW
Provided by Nigella Lawson
Categories weekday, side dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and scallions. Season with salt and pepper to taste. Set aside at room temperature for 30 minutes.
- In a large mixing bowl, combine cabbage, carrot, crab meat and 3 tablespoons cilantro. Add chili dressing, and toss slowly until everything is coated evenly with a thin layer of dressing. Adjust salt and pepper to taste.
- To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 934 milligrams, Sugar 5 grams, TransFat 0 grams
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