Chinese Crab Corn Soup
A hearty Chinese crab corn soup featuring sweet corn, tender crab meat, and savory flavors, perfect for seafood lovers and comforting meals.
Ingredients
Instructions
- Put chicken and pork bone in water and cook until the meat is done.
- Remove the meat from the bones and set aside.
- Add 2 cans of regular corn, creamed corn, and crab meat to the broth.
- Mix 1/2 cup of broth with flour to make a slurry.
- Add the flour mixture to the soup and stir well.
- Add 2 tablespoons oyster sauce, 1 1/2 tablespoons corn oil, and salt to taste.
- Take some egg whites, whip them lightly, and slowly add to the boiling soup while stirring.
- When the soup starts to boil again, turn off the heat.
Tips & Substitutions
For a richer flavor, consider adding a dash of white pepper or ginger to the soup. If you want to make it gluten-free, substitute the flour with cornstarch. To enhance the sweetness, try using fresh corn off the cob instead of canned. Be sure to whip the egg whites gently to achieve a delicate texture in the soup. This recipe pairs beautifully with Chinese Chicken Pasta Salad.
Serving Suggestions
Serve this delicious soup hot as a starter or a light meal. It pairs well with steamed rice or a side of crispy wontons for a satisfying contrast. For a complete meal, consider serving it alongside Chicken And Almonds or Cashew Chicken And Snow Peas. Garnish with chopped green onions for an added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so slowly over low heat to avoid curdling the egg whites. You can add a splash of water or broth to help regain the soup's original consistency as it may thicken upon cooling.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Crab Corn Soup contains roughly 2199 calories, with 51g protein, 15g carbohydrates, and 219g fat. It is an excellent source of protein (102% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crab meat instead of canned?
Yes, you can use frozen crab meat in this recipe. Just ensure it is thawed and drained well before adding it to the soup. Frozen crab may require a bit more seasoning, so adjust the salt and oyster sauce to taste.
How can I make this soup spicier?
To add some heat to your crab corn soup, you can include a dash of chili oil or add finely chopped fresh chili peppers when cooking. Alternatively, sprinkle some red pepper flakes into the soup for a milder heat. Adjust the spice level according to your preference.
Is there a vegetarian version of this soup?
For a vegetarian version, you can replace the chicken and pork bone with vegetable broth and omit the crab meat. To maintain the soup's texture, consider adding mushrooms or tofu as a protein substitute. The flavor can be enhanced with additional vegetables like bok choy or carrots.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).