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Ginger Crab Soup

3 cups of chicken stock
2 thin slices of fresh ginger root, un-peeled
6 ounces of fresh or frozen crab meat, thawed
1 green onion, chopped
1 tablespoon of dry sherry
1 teaspoon of white vinegar
salt and cayenne pepper, to taste

In a medium saucepan, bring chicken stock and ginger to a simmer. Remove pan from heat and remove ginger slices. Stir in crab meat, green onions, sherry, and vinegar. Season with salt and cayenne, to taste. Serves 4.







 

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