With the Dungeness crab in season here in Northern California, the cost of whole Dungeness crabs is only $3.99/lb at Food Max, $4.99/lb in Safeway and $ 5.19/lb at Raleys yesterday. This is an excellent time to feast on Dungeness crabs. I bought two 2-pounder crab for only $16. After cleaning, the two whole crabs yielded about 16 oz of meat including the meat from the claws. I was looking for a simple recipe in the Web, but I did not find one that is simple enough, so that an amateur cook like me can do it without using my brain. Then suddenly I remember a very simple dish that my wife used to prepare. It is her corn and crab soup. Here's the recipe, so simple even a person who has never cook in his/her life will enjoy doing it.
8 oz crab meat ( Dungeness, Maryland or Philippine hard or soft shell)
1 onion ( sweet preferably)-minced
1/2 clove garlic
1 16 oz can golden sweet corn, cream style ( Del Monte brand preferred)
salt and pepper, soy sauce to taste
2 cups water
vegetable oil
chives or green onions (optional)
Saute the onions and garlic in oil until cooked. Add the sweet corn and 2 cups of water. Add salt and pepper or soy sauce to taste. Let the mixture simmer and add the crab meat. Mix and stir until the soup simmers. Add the chives or green onions as the garnishing.(optional). Serve Hot!
Very, very simple! Delicious and Nutritious!
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