Brazil Cassava Cream With Crab A Soup Food

BRAZIL, CASSAVA CREAM WITH CRAB, A SOUP

Steps:

• Peel the cassava, cut it in small pieces and cook it in water until soft.
• When it's soft, mash it, mixing it with the stock little by little.
• A mixture or a food processor gives excellent results.
• Use the clearest, best quality stock you can.
• Meanwhile, steam some crab - use water with some lemon.
• Or, just use flaked crab meat.
• Make sure there are no cartilage pieces.
• Season the cassava in stock, now add the crab meat.
• Let the crabmeat heat up in the hot soup.
• Pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.

CREAM OF CRAB SOUP

Steps:

• Dissolve bouillon cube in water.
• Cook onion in butter until tender, blend in flour and seasonings.
• Add milk and bouillon gradually; cook until thick, stirring constantly.
• Add crabmeat, heat.
• Garnish with parsley.
• Note: you can saute a clove of garlic along with the onion, too.
• (An adopted recipe.)

CREAM OF CRAB SOUP FROM THE SHORE

Steps:

• Bring milk almost to a boil and add the rest of the ingredients except flour and water.
• Make a paste of the flour, using just enough water added to it to get a paste texture and blend paste into the soup.
• Bring this mixture to almost a boil and repeat the paste blend made now from the last 3 tablespoons flour and blend in again.
• Stir to blend and serve.

CREAMY CRAB SOUP

Steps:

• Heat dressing in medium saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add cream cheese; cook until completely melted, stirring constantly. Stir in broth and coconut milk.
• Cut small slit in pepper. Add to soup with crabmeat and parsley; stir. Simmer on medium-low heat 10 min. or until heated through, stirring occasionally. Meanwhile, combine corn and cilantro.
• Remove and discard pepper. Ladle soup into 6 bowls; top with corn mixture. Serve with lime wedges.