Crab and corn soup is the perfect comfort food

Crab and corn soup is the perfect comfort food. This delicious soup is made with fresh crab meat and sweetcorn, in a rich broth. It’s perfect for a winter’s day or any time you need a little comforting. Serve with some crusty bread for dipping and you’ll have a meal that everyone will love.

Crab and corn soup Origin

Crab and corn soup is originated from Guangdong Province in China. This soup is also popular in Hong Kong and other parts of Asia. It’s a simple soup, but the flavor is really amazing. The crab meat is so sweet and the corn adds a lovely sweetness to the broth.

Westernised Crab and Corn Soup

Nowadays it’s been Westernised a bit, and you’ll often see recipes that add potatoes, celery, or other vegetables. But I think it’s best kept simple so that the flavors of the crab and corn can really shine through.

crab meat

If you can’t get fresh crab meat, you could use canned crab meat.  but if you can get hold of some fresh crab, it really makes this soup special. When buying crab, make sure it’s fresh and not frozen, as the quality of the crabmeat will be much better.

To prepare the crab, first, remove the claws and legs. Crack the claws with a hammer to get to the meat inside. Remove the back shell of the crab by flipping it over and breaking it away from the body. Wash the crab thoroughly under cold water.

Once you have prepared the crab, the soup is really quick and easy to make. Simply simmer the crabmeat and corn in a flavored broth until cooked through. Then ladle into bowls and serve.

This soup is so comforting and satisfying, and it’s sure to become a family favorite. Give it a try today! SEE THE FULL RECIPE BELOW!

Crab and Corn Soup: Hearty crab meat in a rich broth

5 from 1 vote

Course: AppetizersCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories per Serving

120

kcal

Total time

20

minutes

This delicious soup is made with fresh crab meat and sweetcorn, in a rich broth. It’s perfect for a winter’s day or any time you need a little comforting. Serve with some crusty bread for dipping and you’ll have a meal that everyone will love.

Cook Mode

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Ingredients

US Metric

• 250 grams 250 grams Crab meat

• 1 small 1 small carrot (finely chopped)

• 1 medium 1 medium White Onion (finely chopped)

• 1 thumb 1 thumb Ginger (peeled and sliced)

• 2 tbsp 2 tbsp Spring Onion (chopped)

• 20 pcs 20 pcs Quail Eggs (hard-boiled)

• 1 tbsp 14.79 ml Canola Oil

• 1 cup 236.59 ml Water

• 1 1/2 cups 354.88 ml Vegetable Stock

• 1/2 cup 128 g Cream Style Corn

• 1/2 cup 75 g Whole Kernel Corn

• 3 tbsp 3 tbsp Slurry (starch+water)

• Salt and Pepper (to taste)

• 1 Egg + add ½  tbsp Water (beaten)

Directions

• Over medium heat, heat the oil in a pot.
• Sauté onion, ginger, and carrot. Add crab meat and simmer until cooked.
• Pour the vegetable stock and water. Bring to a boil.
• Add hard-boiled quail eggs, cream-style corn and whole-kernel corn. Season with salt and pepper to taste.
• Lower heat and add Slurry (starch+water) mixture, whisking vigorously to prevent lumps. Simmer for about 1 to 2 minutes.
• Add eggs, then beat and mix. Cook for an additional minute, or until the egg is set.
• Garnish with spring onions.
• Serve hot and Enjoy!

Recipe Video

Notes

• If you can’t get fresh crab meat, you could use canned crab meat.

Equipment

• Dr. Hows Twinkle Stove MiniGET IT
• KitchenPro 8″ Chef’s KnifeGET IT
• 16cm Non-Stick Mini CasseroleGET IT
• Naturehike Camping Stainless Steel TablewareGET IT

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