2 Chinese Crab Corn Soup Recipes -Thickened, Velvety and Sweet
Use these Chinese crab corn soup recipes to use up your leftover crab meat. Also good for frozen crab meat available at the supermarkets.
These recipes may resemble chowders but they are not. Chinese thickened soups do not contain milk or cream. Thickeners in Chinese soups are typically cornstarch, arrowroot or other starchy flour. No dairy product is used.
The Chinese likes to use fresh corn. I find that removing the kernels from the cob can be quite time-consuming. I don't see a problem using canned corn.
it seems strange that crab meat and sweet corn go so well together in this type of Chinese soup. Crab gives a hint of luxury and corn cream provides a velvety texture.
Recipe 1: Non-dairy crab soup with cream of corn
This Chinese crab corn soup recipe makes a satisfying creamy soup thickened slightly with cornstarch and cream of corn.
It is low fat because the creaminess of the soup comes from the cream of corn and cornstarch solution not dairy cream. I like this soup because I am lactose intolerant and will almost always suffer a stomach ache if I consume creamy soup made with dairy products.
Ingredients
- 1 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
- 3 tbsp cornstarch solution
To make cornstarch solution, add 3 tbsp of water to 1 tbsp of cornstarch. Stir to break up any lumps. You can also use arrowroot or potato starch.
Instructions
- Combine cream of corn 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 big 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 stirs 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.
Recipe 2: Chinese crab corn soup with egg
Ingredients
- 1 cup frozen crab meat
- 1/2 cup fresh corn kernels (or canned corn kernels)
- 1 tablespoon cooking wine
- 4 cups of soup stock
- Cornstarch solution
- 2 eggs
- Salt, pepper and sesame seed oil
- 2 stalks spring onion, chopped finely
Instructions
- Thaw the frozen crab meat
- Marinate it with the cooking wine
- Bring 4 cups of soup stock to a boil, add the corn kernels and cook for a few minutes
- Add the crab meat
- Stir and cook for a few more minutes until the corn is cooked and soft.
- Add the cornstarch solution to thicken the soup
- Beat the 2 eggs
- Lower the pot to a slow simmer and drizzle the egg into the soup and stir around to form egg flowers.
- Season with salt, pepper and sesame seed oil
- Sprinkle with chopped spring onion as garnish
- Serve hot
