Ø 170 gms can crab meat, drained and flaked
Ø 1 egg white
Ø 850 ml chicken stock
Ø 290 gms cans creamed sweet corn
Ø 3 tblsp sweet corn
Ø 1 tblsp dry sherry
To garnish:
Ø 50 gms slice of ham, cut into thin shreds
Ø 1 small bunch of coriander sprigs
Reserve a few pieces of crabmeat. Mix the rest with the egg white. Pour the stock into a saucepan and bring to a boil, then stir in the sweet corn.
Now blend the corn flour with the sherry and 2 tblsp water. Stir in a little of the hot stock mixture then pour into the pan. Cook, stirring, until the soup thickens and clears.
Now using a fork, gradually stir in the crabmeat and egg white mixture.
Ladle the soup into individual bowls. Garnish with the reserved crab pieces, shreds of ham and a sprig of coriander. Serve at once. The quantity would be sufficient to feed 6 to 8 persons.
