Crab Shrimp and Asparagus Soup

by Courtney on April 3, 2010

I have hundreds of cookbooks. One cookbook that’s has been sitting on my shelf , but I have never really cooked out off is Martin Yan’s, Quick And Easy. I grew up watching Yan Can Cook on PBS and it was he, in his thick accent, and comical nature, that taught me some basics of Asian Cooking and that I cold do it at home. So naturally the other day when craving an Asian Style coup, I reached for this long forgotten copy. I altered Martin’s recipe a bit as I did not have fresh Crab. I had a can  of crab that I had purchased form Aldi. I’m really into the lower priced value chain of Aldi right now and how found some great Fresh produce, dairy , and cheeses.Its a revelation to a picky shopper like me and I’m loving their expansion here in the US. Don’t be a snob, check it out for some surprising finds. I also stock up on other items there to use for my lunches , and canned crab has always been a thing I like throw into a quick pasta salad for some flavor. Its great in a pinch.  I also had some dried shrimp form the Asian Market. These dried ,salted tiny shrimps can be grounded into a powder , or soaked whole and are used in soups and other dishes by not Asians, but Latin , and Africans. When you want some great flavor , toss a few of these into your next rice dish or soup.
 So taking Martin Yan’s Crab and Asparagus Soup, inspired by the French ingredients in Vietnamese cooking, I changed it to Crab , Shrimp, and Asparagus  Soup using pantry items, and this gorgeous Asparagus in my Organic Box. Martin uses both white and Green Asparagus, but I doubled my green asparagus. This is really  a quick and easy soup that’s perfect for a light Spring Lunch.I found myself eating two bowls of it, its that good.

Crab , Shrimp, and Asparagus Soup
adapted from Martin Yan Quick and Easy
1 1/2 lbs of fresh asparagus
1/2 cup dried shrimp( found in Asian/ Latin markets ) soaked in boiling water and drained
1 tbs of vegetable oil
2 green onions
1 tsp minced ginger
5 cups chicken stock
1 can crab meat or 1/2 pound fresh crab meat
3 tbs soy sauce
1/8 tsp white pepper
1 tbs cornstarch
2 tbs water to dissolve cornstarch in
1 egg lightly beaten
 2 tbs chopped fresh cilantro

Soak the dried shrimp in boiling water ( until covered) for 209 minutes. Drain and set aside.
Remove the tough ends of asparagus stalks and chop asparagus into 1/2 inch pieces. 
Blanch the asparagus in rapidly boiling water for a few minutes until tender. Remove, drain and rinse with cold water. Set aside and pick some tips to reserve for garnish.
In the same pot used to boil asparagus, heat the oil on medium high. Add green onions and ginger and stir while cooking for 30 seconds until fragrant. Add Chicken stock, asparagus,dried shrimp, crab meat, soy sauce,and pepper and bring to boil. Add cornstarch dissolved in water, mix in , and wait until it reached boil again, and thickens slightly.This will take about 1 minute.Remove from heat and gently add in beaten egg, and stir into soup to make egg flowers.
Serve with cilantro and asparagus tip garnish.

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{ 9 comments }

Rosa's Yummy Yums April 3, 2010 at 10:03 pm

A lovely soup! Very light and tasty!

Cheers,

Rosa

~~louise~~ April 4, 2010 at 12:29 am

Looks like a mighty tasty adaptation, Courtney. A perfect soup to welcome Spring.

Thanks for sharing…Wishing you & CS a heavenly weekend…

Dee April 4, 2010 at 11:31 am

Hi Courtney, I love the way your blog is looking. Fresh and breezy… just lovely!

The asparagus and crab soup is one of my favourites. My egg drops tend to look like blobs as opposed to your delicate flowers. I'm wondering if it's because I don't take it off the flame… what do you think?

shevon April 5, 2010 at 1:20 am

This looks really good.

The Caked Crusader April 5, 2010 at 9:39 am

This isn't a combination I've tried before but your photo is sooooo appetising that I'm being seriously tempted!

Cynthia April 8, 2010 at 5:11 pm

I could live on soups like these.

tasteofbeirut April 9, 2010 at 3:37 am

Very smooth and delicious-tasting! I have to try it it will be a new one for me.

Lori Lynn April 10, 2010 at 2:22 pm

A great Spring soup, love it!
The texture sounds nice too, kinda silky.
LL

Debbie Bello April 11, 2010 at 8:14 am

Oh such great spring ingredients. I love asparagus and crab, so this is perfect for me.

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