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New York City Chefs Daily Recipe for 11/28/2001 : Recipe for Crabmeat and Corn Soup
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Crabmeat and Corn Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/28/2001 : Recipe for Crabmeat and Corn Soup
"Crabmeat and Corn Soup"

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  Arqua Restaurant
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"As we graze it grows"

4 ounces crabmeat
1/2 teaspoon minced fresh ginger root
2 tablespoons milk
1 tablespoon cornstarch
2 egg whites
2 1/2 cups vegetable stock
8 ounce can creamed corn
Salt and freshly ground black pepper
Chopped scallions for garnish

Flake the crabmeat and mix with the ginger in a bowl.  In another bowl, stir the milk and cornstarch together until smooth.  Beat the egg whites until frothy, add the milk and cornstarch mixture, and beat again until smooth. Blend with the crabmeat.  In a saucepan, bring the vegetable stock to a boil.  Add the creamed corn and return to a boil.  Stir in the crabmeat and egg white mixture, season to taste.  Stir slowly until well blended.  Serve garnished with the chopped scallions.  Serves 4.
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