Garlic and Egg Drop Soup with Crab

  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 4 slices firm white bread, crusts removed, bread cut into 1-inch dice
  • 4 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 6 cups chicken stock or canned low-sodium broth
  • 2 large eggs, lightly beaten
  • 1/4 pound fresh lump crabmeat, picked over (3/4 cup)
  • 2 tablespoons minced cilantro or flat-leaf parsley
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large saucepan, heat 3 tablespoons of the olive oil. Add the bread in an even layer and cook over moderately low heat, without turning, until browned on the bottom, about 4 minutes. Stir and cook for 1 minute longer. Push the croutons to the side. Add the remaining 1 tablespoon of olive oil to the pan. Add the garlic and crushed red pepper and cook until fragrant, about 1 minute. Stir the croutons with the flavored oil. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in the eggs. Remove from the heat and stir in the crabmeat and cilantro. Season with salt and pepper, ladle into bowls and serve.

Contributed By Published March 2001

498184 recipes/garlic-and-egg-drop-soup-with-crab 2013-12-06T23:27:29+00:00 Alex Lee spring|fast-column|mothers-day|asian|chinese|appetizers-starters|soups-and-stews|4|fast|weeknight-dinner|lunch march-2001,alex lee,egg drop soup,soup with crab,garlic soup,garlic soup,asian soup recipes,garlic-and-egg-drop-soup-with-crab 498184

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