Crab Meat and Corn Soup (蟹肉玉米汤)

蟹肉玉米汤 (Crab Meat and Corn Soup) is a classic dish in Jiangsu Cuisine, known for its delicate flavors and comforting warmth. This soup is a perfect balance of sweet corn and succulent crab meat, creating a light and nourishing meal.

Crab Meat and Corn Soup (蟹肉玉米汤)

Ingredients

  • 1 can (15 oz) of creamed corn
  • 8 oz crab meat, cooked and shredded
  • 4 cups chicken broth
  • 2 eggs, beaten
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • Salt and white pepper to taste

Instructions

  1. In a pot, bring the chicken broth to a simmer over medium heat.
  2. Add the creamed corn and crab meat to the pot, and stir to combine.
  3. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the soup, stirring constantly to thicken.
  4. Once the soup has thickened, slowly drizzle in the beaten eggs while stirring the soup in a circular motion.
  5. Season the soup with salt, white pepper, and sesame oil. Adjust the seasoning to taste.
  6. Serve the hot crab meat and corn soup in bowls and garnish with chopped green onions if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
12g
Carbohydrates
20g
Fat
3g

Supplies

Pot Bowl Soup ladle

Tools

Stove Whisk

Serving suggestions

Serving suggestions: Enjoy the crab meat and corn soup as a starter for a Chinese-inspired meal or as a light lunch with a side of steamed vegetables.

Tips & tricks

Tips: For a richer flavor, you can use fresh crab meat instead of canned. Additionally, feel free to add a dash of Chinese rice wine for an extra depth of flavor.

Cost

$15