| 1. |
Drain canned crab, reserving liquid. Chop scallions; prepare two portions: 3 tablespoons and 1 tablespoon. Peel and mince ginger; prepare two portions: 1 teaspoon and 1 teaspoon. Juice the lemon; and prepare two portions: 1.5 teaspoons and remainder. Set aside 1/4 cup of the corn. Warm soup bowls. |
| 2. |
Bring remaining corn and milk to a boil in medium saucepan. Cover, remove from heat, let stand 10 minutes. |
| 3. |
Puree in blender. Add reserved crab liquid, 3 tablespoons scallions and 1 teaspoon ginger. |
| 4. |
Puree again until almost smooth. If using blender, return puree to saucepan. Bring to simmer and add 1.5 teaspoons lemon juice. Season to taste with freshly ground salt and pepper. Cover and set aside to retain heat while performing the next step. |
| 5. |
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn, saute 1 minute. |
| 6. |
Add crab, remaining scallions, remaining ginger, and remaining lemon juice. Stir just until warm. |
| 7. |
Divide soup among bowls. Place mound of crab mixture in center of each bowl. |
| 8. |
Note: this recipe can serve 2 for a hearty supper, or 4-6 if being served as a first course. |
