Appetizers: Crab Claws & Saffron Cream Soup

One of the best appetizer recipes there are around are those that cater to cravings for something unique and special. One of which is the Crab Claws & Saffron Cream Soup. The recipe and cooking procedure you will find below are taken from Ajinomoto Quickfire recipes by chef Rosebud Benitez which you can find at

Cooking Ingredients:
  • 1 ½ kilo whole large crab claws
  • 2 cups dry white wine
  • 1 ½ cup water
  • 2 cloves minced garlic
  • 1 small piece minced white onion
  • 1 ½ tablespoon butter
  • 1 tablespoon olive oil
  • 2 ½ tablespoon flour
  • 1 cup heavy cream
  • 2 cups chicken stock
  • Saffron
  • 1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
  • Parsley
  • Salt and pepper to taste

Cooking Procedure:

1. In a pot boil white wine, water and crab claws together until shell opens about 6 minutes.
2. Strain crab claws and reserve the boiling liquid.
3. Heat another pot and sauté onions and garlic with butter and olive oil. Add in flour and cook flour for about a minute, then add in chicken stock, about a 2 ½ cups of boiling liquid and saffron. Simmer for 10 minutes.
4. Add in cream and boiled crab claws and simmer for a minute. Season with AJINOMOTO GINISA All Purpose Seasoning Mix.
5. Top with chopped parsley.

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