Crab And Sugar Cane Soup | Emerils.com

Ingredients

• 4 cups crab stock
• 3 stalks lemon grass, chopped plus inner part of 1 stalk shaved thin, for garnish
• 12-inch piece fresh sugar cane, sliced thin
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 2 tablespoons celery
• 1 tablespoon garlic
• 1 tablespoon cornstarch
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 pound lump crabmeat, picked over for shells and cartilage
• Salt and white pepper
• 1/2 cup chopped green onions
• 1 teaspoon red pepper flakes