To serve 6, use:

• 6 cups of bouillon (recipe)

• 1/2 cup crab meat canned, frozen or fresh

• 2-1 lb. cans cream style corn or its equivalent in fresh corn

• Salt to taste (approximately 1 teaspoon)

• 1/4 to 1/2 teaspoon pepper (black or white)

• 12 fresh coriander leaves if available or 1/4 teaspoon coriander powder

• 3 tablespoons cornstarch mixed with 1 cup cold water or bouillon

Boil the bouillon first; add crab meat and corn into boiling bouillon, and cook for 10 minutes. Season it with salt and pepper as indicated. Stir in mixed cornstarch gently just before serving. (If stirring is continued too long, it will become watery)

Serve hot into bowl or soup plate. Coriander leaves may be added on top for taste and decoration.

Last Updated: 10/07/01

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