This crab soup recipe is a satisfying creamy soup thickened slightly with cornstarch and corn cream.
It is low fat because the creaminess of the soup comes from the corn cream and cornstarch mixture not dairy cream. I like this soup a lot because I am lactose intolerant and will almost always suffer a stomach ache if I consume creamy soup made with dairy products.
Fresh crab meat adds a touch of luxury to this simple chinese soup. Canned ones are okay but fresh crab meat is preferred especially if they are fairly chunky. This soup is a great recipe for leftover crab.
Ingredients1 can of corn (cream style)
150g fresh crab meat
1 egg white
1 teaspoon of bacon bits
500ml soup stock
salt and pepper to taste
Cornstarch Mixture
Add 3 tablespoon of water (about 45ml) to 1 tablespoon of cornstarch. Stir to break up any lumps. You can use cornstarch or corn flour or potato starch
- Combine corn cream and soup stock in a pot
- Heat over stove till the corn soup starts to boil
- Add the crab meat into the soup , stirring gently to break up any clumps of meat
- When the corn soup starts to boil, pour the cornstarch mixture into the soup slowly. If you are new to using cornstarch, add it in one spoonful at a time. Stir after each addition until the soup thickens to a consistency you want
- Bring the corn soup to a boil again
- Beat the egg white slightly
- Remove the soup from the stove and quickly drizzle the egg white into the soup. Use a pair of chopsticks or fork, place at the edge of the bowl to guide the egg white flow
- Give the soup a few quick gentle stir to separate the egg white
- Add salt and pepper to taste
- Sprinkle the bacon bits on top of corn and crab soup just before serving.
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