You may have guessed by now that winter and I are BFFs. I know many of my international readers are basking in the sun and eating ice-cream, but here in the antipodes we are freezing our whatsits off.
That’s fine with me – the great Billy Connolly is quoted as saying that there’s no such thing as bad weather, just bad clothes and I have to agree with him. Except in summer: once it reaches 40C and you have to go to work clothed or risk being arrested, then it doesn’t matter what you wear as it is so.damn.hot.
I have been eating this easy corn and crabmeat soup for as long as I can remember. Growing up, my mum used to make it and I always loved it. It is based on a recipe for Chinese corn and crab meat soup but I’m not sure how authentic this version is. I always order when I when eat at Chinese restaurants, too.
It uses just a handful of pantry ingredients and makes a warming and quick meal that can be thrown together in mere minutes. I often make this for lunch and dinner. If you want to make it bit more filling and hearty throw in some cooked rice. This serves two.
GATHER:
2 x 170 grams tinned crab meat, drained
1 x 420 gram tin creamed corn
1 cup vegetable stock
1 teaspoon grated ginger
1 egg, lightly beaten
4 tablespoons dry sherry
sliced spring onions or coriander, to serve.
LET’S GET TO IT:
Spray the bottom of a medium, heavy saucepan with non-stick cooking spray and over a medium fry the ginger for a few seconds – be careful as it may spit.
Add in the corn, crab meat, stock and stir. Simmer for ten minutes, increase heat and stir in the egg, forming ribbons. Add sherry, stir cook for another minute then remove from heat.
Ladle into bowls and garnish, then serve.
