Crab and corn soup with fritters

Crab and corn soup with fritters (Peter Cassidy/PA)

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Nutrition Facts

Amount Per Serving

Calories 631 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 19g119%

Cholesterol 198mg66%

Sodium 858mg37%

Potassium 862mg25%

Carbohydrates 58g19%

Fiber 4g17%

Sugar 7g8%

Protein 26g52%

Vitamin A 1462IU29%

Vitamin C 41mg50%

Calcium 275mg28%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

A tasty soup that's simple to make

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Servings:

Calories: 631kcal

Author: James Martin

Equipment

Large saucepan
Large bowl
Large frying pan
Ladle

Ingredients

For the soup

2 tbsp butter
1/2 white onion finely diced
1 green pepper finely diced
2 celery sticks finely diced
1 tbsp plain flour
6 tbsp white wine
500 ml hot chicken stock
100 ml double cream
sea salt
freshly ground black pepper
1 corn on the cob kernels removed
200 g white crab meat
5 cm piece fresh root ginger peeled and finely diced
1 lime juiced

For the fritters

200 g plain flour
1 tbsp baking powder
2 medium eggs
200 ml milk
1 corn on the cob kernels removed
100 g white crab meat
2 tbsp flat-leaf parsley chopped
4 tbsp butter

To garnish

edible flowers and spring onion tops thinly sliced
good-flavoured olive oil

Method

To make the soup, put the butter into a large saucepan and place over a medium heat. Once the butter has melted and is foaming, stir in the onion, pepper and celery. Lower the heat slightly and cook for a few minutes, stirring occasionally and not letting the vegetables colour, then stir in the flour. Cook for a few more minutes to cook out the flour.
Next, pour the wine into the pan, bring to a bubble, then stir in the stock. Turn up the heat slightly so that the liquid comes to the boil, then add the cream. Season, then reduce the heat to a simmer and cook gently for five minutes.
Meanwhile, make the fritters. In a large bowl, mix together the flour, baking powder and eggs. Slowly add the milk and keep stirring so that the mixture forms a thick batter. It should be dropping consistency – to check, lift the spoon up and allow a dollop of the mixture to drop back into the mix. It should fall after a slight pause. Add the corn kernels, crab meat and parsley, season with salt and pepper and fold everything together.
Heat a large frying pan over a medium heat, add a tablespoon of butter and once the butter has melted and is foaming, place three large spoonfuls of the batter into the pan, well-spaced apart. Cook for one to two minutes until golden brown, then flip over and cook for a further one to two minutes. Lift onto a plate and repeat three more times until all the batter has been used up and you’ve made 12 fritters.
Stir the soup to check the consistency (it should be fairly thick), then stir in the corn, crab, ginger, lime juice and taste to check the seasoning. Ladle the soup into bowls and sprinkle over the edible flowers and spring onion tops. Drizzle with olive oil and serve with the fritters.

Nutrition