Appetizer Recipes: Crab Claws & Saffron Cream Soup

                                   Crab Claws & Saffron Cream Soup

Ingredients:

kilo wholelarge crab claws

2 cups dry white wine

1 1/2  cup water

2 cloves minced garlic

1 small piece minced white onion

1  tablespoon butter

1 tablespoon olive oil

2 tablespoon flour

1 cup heavy cream

2 cups chicken stock

Saffron

1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

Parsley

Salt and pepper to taste

 Cooking Procedures:

1. In a pot boil white wine, water and crab claws together until shell opens about 6 minutes.
2. Strain crab claws and reserve the boiling liquid.
3. Heat another pot and sauté onions and garlic with butter and olive oil. Add in flour and cook flour for about a minute,then add in chicken stock, about a 2  cups of boiling liquid and saffron. Simmer for 10 minutes.
4. Add in cream and boiled crab claws and simmer for a minute. Season with AJINOMOTO GINISA All Purpose Seasoning Mix.
5. Top with chopped parsley.