Busters Recipes

Corn and Crab Soup
2 large onions, coarsely chopped
3 or 4 slices fresh ginger
1 tablespoon butter
2 cups fresh or frozen corn kernels
1 cup white wine
4 cups broth
Salt and freshly ground pepper
1 teaspoon soy sauce
1/2 teaspoon toasted sesame seed oil
2 eggs
Meat from 1 cooked 2-pound Dungeness crab, or 4 cooked blue crabs 3 or 4
green onions , sliced thin
Note: Use fish broth or a broth made from the crab shells if possible.
Otherwise, mix one 8-ounce bottle of clam juice with 3 cups chicken broth.

In a large saucepan, of at least 4 1/2 quarts, sautŽ the onions and ginger
in the butter over moderate heat until the onions soften, about 8 minutes.
Add the corn and the white wine. Let it boil until the wine is almost
evaporated, about 10 minutes. Add the broth and season lightly with salt and
pepper. Let the soup simmer for 15 minutes, uncovered. Remove the pieces of
ginger and puree the soup in a blender or food processor, or by using a
wand-type hand blender. Add the soy sauce and sesame seed oil, then taste
for seasoning, adding more salt and pepper as
needed. Beat in the eggs and return the thick soup to the rinsed-out pan,
heating it through. Do not let it boil. If the crabmeat is cold, heat in a
microwave oven for about 30 seconds, just long enough to bring it to body
temperature. Do not let it cook further.
Place about 1/2 cup of the crabmeat in each of 4 heated soup bowls. Ladle
the corn soup into the bowls around the crab, and sprinkle it with the
sliced green onions. Serves 4.

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