1
Wash peach resin, soak for at least 8 hours or overnight.
2
Sliced the skin and remove the seeds from the winter melon, cut into pieces. Steam for 15 minutes until soften, reserve the melon liquid.
3
Use a blender to blend the winter melon into puree, or smash with a fork.
4
Add the Swanson Superior Ham Flavoured Broth, winter melon liquid and water into a pot, cook until it boils.
5
Add winter melon puree and peach resin, simmer in medium high heat for 10 minutes.
6
Add crab meat and cook for 1 minute. Season with salt and serve.
