Garlic and Egg Drop Soup with Crab

1. 1

   In a large saucepan, heat 3 tablespoons of the olive oil.

2. 2

   Add the bread in an even layer and cook over moderately low heat, without turning, until browned on the bottom, about 4 minutes.

3. 3

   Stir and cook for 1 minute longer.

4. 4

   Push the croutons to the side.

5. 5

   Add the remaining 1 tablespoon of olive oil to the pan.

6. 6

   Add the garlic and crushed red pepper and cook until fragrant, about 1 minute.

7. 7

   Stir the croutons with the flavored oil.

8. 8

   Pour in the chicken stock and bring to a boil.

9. 9

   Reduce the heat and simmer for 5 minutes.

10. 10

    Whisk in the eggs.

11. 11

    Remove from the heat and stir in the crabmeat and cilantro.

12. 12

    Season with salt and pepper, ladle into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.