Directions:
- Bring the mixture in the saucepan to a boil.
- Reduce the heat, cover, and leave to simmer for about 10 minutes, or until the vegetables are nearly tender.
- Remove all of the meat from the cooked crabs.
- Break off and reserve the claws; break the joints and remove the meat, using a fork or skewer.
- Add the crabmeat to the pan of fish stock, together with the ginger, soy sauce, and star anise and bring to a boil.
- Leave to simmer for about 10 minutes, or until the vegetables are tender and the crab is heated through.
- Season the soup then ladle into a warmed soup tureen or individual serving bowls and garnish with crab claws.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.08 Kcal (448 kJ) | ||
| Calories from fat | 25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 4% | |
|---|---|---|---|
| Cholesterol | 59.41mg | 20% | |
| Sodium | 672.59mg | 28% | |
| Potassium | 559.59mg | 12% | |
| Total Carbs | 4.78g | 2% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 15.76g | 32% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 33.77 Kcal (141 kJ) | ||
| Calories from fat | 7.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 4% | |
|---|---|---|---|
| Cholesterol | 18.74mg | 20% | |
| Sodium | 212.11mg | 28% | |
| Potassium | 176.48mg | 12% | |
| Total Carbs | 1.51g | 2% | |
| Sugars | 0.53g | 7% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 4.97g | 32% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 0.3mg | 6% | |
| Calcium | 25mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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