Chinese crab soup recipes are rare. In Singapore, crabs are more commonly served as black pepper crab, chilli crab, claypot crab rice vermicelli, crab with salted egg sauce and steamed crab. They are seldom cooked in soups.
But fresh crabmeat is quite good in thickened soups. It adds a touch of luxury. They also goes well with tofu and eggs.
Recipe 1. Egg drop soup with crab meat
This crab soup is simple to make with soft tofu and eggs. Everyone should try it. It is a perfect recipe for leftover crab.
100g fresh crab meat (or 1 can crab meat)
1 packet soft tofu
6 cups chicken soup stock
2 tablespoon cornstarch mixture
Dash of sesame seed oil
Salt and pepper
Mash the crab meat to break up any big lumps
Beat the eggs
Cut the soft tofu into thin strips
Bring the soup stock to a boil, add the crab meat and tofu
Bring back to a boil, add the salt and pepper to taste
Stir gently to break up the egg and prevent clumping
Add the sesame seed oil
Recipe 2. Low fat creamy crab soup
This crab 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.
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.
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.
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