Creamy Crab Soup recipe
information
Serve this as an elegant starter for special dinner parties. Frozen crab meat may be substituted. Use about 4 - 6 oz of white crab meat and omit the addition of the brown body meat. Do not use a dressed crab as the brown meat will often have breadcrumbs added to it.

1 large crab, cooked
45 ml (3 tbsps) butter or margarine
1 onion, very finely chopped
30 g (2 tbsps) flour
2 pints milk
90 ml (6 tbsps) sherry
Pinch salt, white pepper and ground mace
140 ml (1/4 pint) double cream, whipped ‘
Red caviar or chopped chives

Crab Meat, Bean Curd and Rice (Hai Yook Par Dau Fu) China recipe
ingredients
100 g chopped spring onions
25 g grated ginger
50 ml oil
300 ml fish stock
1 kg crab meat
25 g cornflour
10 x 1 cm cubes of bean curd
boiled rice

method
Lightly saute 100 g chopped spring onions and 25 g grated ginger in 50 ml oil. Moisten with 300 ml fish stock, add 1 kg crab meat, then thicken to a light sauce consistency with 25 g cornflour diluted in a little water. Remove from the heat and add 10 x 1 cm cubes of bean curd, season to taste and serve on a bed of boiled rice.

Crab Bisque recipe
ingredients
2 X 1 1/2 lb (750g) crabs, cooked
1 medium onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
1/2 stick (2 oz) 50 g butter or 2 tablespoons sunflower oil
1-2 tablespoons brandy
2 pints (1.1 litres) fish stock
3/4 cup (150 ml) 5 fl oz dry white wine
2 oz (50 g) long-grain rice
1 X 7 oz (200 g) tin tomatoes
Freshly ground black pepper

method
1. Extract the meat from the claws and body of the crabs and set aside.