Melt butter in a medium sauce pan and saute sliced onions and finely ground ginger on medium flame until soft. Add ground cloves, cinnamon, black pepper and a little pinch of cardomom, saute well for 2-3 minutes. Add the cooked crabmeat and mix well. Mix corn flour with water or crab broth in a small bowl and add this mixture followed by salt, black pepper powder and milk. If needed, 1/4 teaspoon of Ajinamotto can be added now. Let the mixture boil in a low flame and reduce slightly. Once desired thickness reached turn off the heat and serve.
When sautéing the onions you can also add 1/4 c cooked, corn kernel’s, or 1/4 mixed vegetable diced small, or 1/4 c mushrooms diced small.
When seasoning the soup you can add a little finely chopped green chilie or if you want it a little spicy add a 1 tablespoon of lemon.