Las Litas Crab SoupA featured Wine Club recipe for Charles Creek Vineyard.
Nothing could be simpler and yet taste so good. Excellent with crusty French bread and some wonderful Chardonnay.Yield: 6
Prep Time: 12 Minutes
Cook Time: 20 Minutes
• 1 large can of chicken broth
• 1 #2 can of creamed corn
• 2 eggs, beaten
• 1 green onion chopped
• 6-10 oz. fresh crab meat
Heat the broth to a boil, add the creamed corn and bring back to boil. Add the beaten eggs, stirring constantly. They will blend together in the soup and give it a little more body.
As you stir they feather out in the liquid. When the eggs are cooked — just a minute or two, add the crab and heat through.
Ladle into bowls and garnish with the chopped green onions. Simply delicious!