Print

Hot and Sour Crab Soup

Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Servings 4 people

Ingredients

Broth:

  • 4 cups seafood broth
  • 1/2 cup rice wine vinegar
  • 1/4 cup low sodium soy sauce or tamari
  • 2 tablespoons sriracha
  • 2 tablespoons honey agave or another approved liquid sweetener
  • 1 tablespoon fresh ginger peeled and chopped
  • 4 garlic cloves peeled and chopped
  • salt and pepper to taste

Toppings:

  • 1 cup bean sprouts
  • 1 cup edamame beans
  • 1/4 cup shallots peeled and thinly sliced
  • 1 red chili pepper sliced
  • 2 cups whole wheat vermicelli or gluten free vermicelli cooked
  • 1 lb. Cameron’s Seafood Lump Crab Meat
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh scallions chopped
  • 1 lime cut into wedges

Instructions

  1. In a large stock pot combine broth ingredients over medium high heat. Simmer for 15 minutes and keep hot until ready to assemble.
  2. Distribute bean sprouts, edamame, shallots, chili pepper, vermicelli and crab meat to individual serving bowls. Ladle broth into bowls and top with cilantro, scallions and lime wedges.