3 Chinese Crab Soup Recipe Ideas: Thickened, Quick-Boiled, and Congee

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3 Chinese crab soup recipes ideas: in thickened soup, quick-boiled soup and congee. 

Chinese crab soups are not as common chicken or pork soups.

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

Crab meat is quite good in thickened soups, usually paired with tofu and eggs. Use leftover crab meat or buy the frozen types.  

The shell of the crab is a great flavour enhancer for soup. Add crab with their shell to make clear seafood broths. Yummy! 

Crab party!

Cooking with whole crab meant you need to know how to clean and prepare them. I find the guide at spruceeats quite good. https://www.thespruceeats.com/how-to-clean-a-crab-2216085. Two more cleaning approaches at the end of this page for your consideration. 

Recipe 1: Chinese crab 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.

Ingredients

  • 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

Directions

  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

Thickened crab soups are quite popular and fairly easy to make. Besides tofu and egg, corn is another great pairing with crab. I have 2 more crab corn recipes which are thickened soups.  

Recipe : Chinese crab soup with napa cabbage and tofu

Napa cabbage stems absorb the flavour of the crab in the soup. Let the soup stand for a few hours to allow the absorption to take place. 

Ingredients

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

Instructions

  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 congee

Ingredients

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

Instructions

  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. Cook till the crab is cooked (when the shell turns red)
  5. Add salt and pepper to taste
  6. Drizzle some sesame seed oil before serving

Cleaning Crab Video Tutorials

I think most of you will know which cleaning method I prefer. ;) 

Happy Souping, Phoebe