Best Asparagus And Crab Meat Soup Mang Tay Nau Cua Recipes

Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup) image

Provided by Amis227

Categories Clear Soup

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 quarts water
2 lbs pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 garlic clove, chopped
2 shallots (only the white part) or 2 scallions, chopped (only the white part)
1/2 lb crabmeat (canned, frozen or fresh)
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 egg
1 (15 ounce) can white canned asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion top

Steps:

Dissolve the cornstarch in the 2 tbsp of water. Set aside.
Bring water to a boil and put the pork bones inches
Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the cornstarch-and-water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the coriander and scallion green over the soup before serving.

Nutrition Facts : Calories 75.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.1, Sodium 1547.6, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 9.9

Asparagus and Crab Meat Salad image

Provided by lazyme

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 lb asparagus, trimmed
8 ounces crabmeat, cooked
4 large boston lettuce leaves or 4 large butter lettuce leaves

Steps:

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use. (Can be.
prepared 3 days ahead.)
Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
Mix crab meat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crab meat mayonnaise over and serve.