3 Chinese Crab Soup Recipe Ideas 螃蟹汤谱

  1. Homemade Chinese Soups
  2. Chinese seafood soups
  3. Chinese crab soup recipes

3 Chinese crab soup recipe ideas for the home kitchen.

The most famous Chinese crab soup in Singapore is the Crab Bee Hoon Soup 螃蟹米粉汤 (pang xie mi fen tang). A lot of stuff goes into this soup. 

The most common crab sold in Singapore is the mud crab. It has big pincers with lots of firm flesh. Mud crab is quite expensive in Singapore so they are not common on our dining tables at home. They feature more in festive dishes and dishes we impress our foreign guests with like the Singapore chili crab, and black pepper crab. 

The second in line is the flower crab, which is more popular with the mainland Chinese. I find the shell and flesh too soft. It is best in soups. 

Flower Crab

The third type of crab popular in Singapore is the soft-shell crab. This is a Japanese crab and I have only seen it served in Japanese food. Last but not least, the snow crab.  

Crabs are used in Chinese soups in generally 2 ways: just the crab meat or whole with the shell. 

Cooked crab meat is quite good in thickened soups, usually paired with tofu and eggs. Corn kernels is another great partner. Use leftover crab meat or buy the frozen types.

The shell of the crab is a great flavour enhancer for soup. Adding the whole crab with their shell produces flavoursome clear seafood broths. Yummy!

How to clean crab?

Cooking with whole crab meant you need to know how to clean and prepare them. I find the guide at spruceeats quite good (go to https://www.thespruceeats.com/how-to-clean-a-crab-2216085). Two more cleaning approaches below for your consideration too. There are elements in both that I do not like. But they are well-executed videos showing you exactly how to handle a crab. 

The man in the video washed away the crab butter, the yellow cream in the middle of the crab. Talk about culture differences. For the Chinese, that's like the best part of the crab.

See video below for the Chinese way of preparing and cleaning crabs. However, the lady in the video removed the pincers while the crabs are still alive. That, to me, is animal cruelty. 

My grandmother taught me to kill the crabs quickly by pushing a chopstick or small knife into the belly of the crab. It kills them. Then we can start brushing and removing the pincers and different parts of the crabs. 

3 Crab Soup Recipes

Recipe 1: Chinese crab meat soup recipe with egg and tofu

Chinese crab soup with egg drop

This crab soup is simple to make with soft tofu and eggs. Everyone should try it. It is a perfect recipe for leftover crab meat.


  • 100g fresh crab meat (or 1 can crab meat)
  • 2 eggs
  • 1 packet soft tofu
  • 6 cups chicken soup stock
  • 2 tablespoon cornstarch mixture
  • Dash of sesame seed oil
  • Salt and pepper


  1. Mash the crab meat to break up any big lumps
  2. Beat the eggs
  3. Cut the soft tofu into thin strips
  4. Bring the soup stock to a boil, add the crab meat and tofu
  5. Bring back to a boil, add the salt and pepper to taste
  6. Add the cornstarch mixture to thicken the soup
  7. Turn off the heat and do the egg drop
  8. Stir gently to break up the egg and prevent clumping
  9. Add the sesame seed oil
  10. Serve hot

Recipe 2 : Whole crab soup recipe with napa cabbage and tofu

Napa cabbage absorbs the flavour of the crab in the soup. Let the soup stand for a few hours to allow the flavour to establish. 


  • 3 or 4 big leaves of napa cabbage
  • 2 small crabs
  • 1 soft tofu
  • 2 stalks spring onion, cut into long strips
  • 5 slices of ginger
  • Salt and pepper
  • 2 tablespoon cooking oil
  • Water


  1. Wash and chop the napa cabbage leaves into bite-sized pieces
  2. Wash the crab, clean out the insides. Separate the legs and chop the shell in half
  3. Cut the soft tofu into bite-sized pieces
  4. Heat up the cooking oil in a deep pot, stir-fry the ginger slices and spring onion till fragrant 
  5. Add the crab pieces and fry for a couple of minutes
  6. Add sufficient water to fully cover the crab pieces
  7. Bring the water to a boil
  8. Add the napa cabbage and tofu
  9. Bring back to a boil and let the pot simmer cheerily for 10 minutes or until napa cabbage is soft but still green.
  10. Add salt and pepper to taste

Recipe 3: Chinese crab rice porridge


  • 1 large crab
  • 1 pot of rice porridge
  • Salt and pepper
  • Sesame seed oil
  • 2 tablespoon ginger, julienned
  • Coriander as garnish, optional


  1. Clean the crab, remove the insides
  2. Remove the shell, legs and half the body of the crab
  3. Bring the pot of rice porridge to a boil, add the crab pieces and ginger
  4. Stir till the crab is cooked (when the shell turns red)
  5. Remove the crab to cool
  6. When the crab is cool to touch, remove the flesh
  7. Add salt and pepper to taste
  8. Scoop the congee into small serving bowls
  9. Drizzle some sesame seed oil and top with a big helping of crab meat before serving

Recipe 4: Crab Wontons

Fresh crab meat wrapped into little bundles is a delight to eat. Here are 2 recipes to kickstart your wonton adventure. The first is a traditional wonton boiled and served in soup. The next one is a crab rangoon recipe.

Happy Souping, Phoebe