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Chinese corn and crab soup


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Rate this recipe 4.5/5 (2 Votes)


  • 1 ,250 cc water
  • 300 grams crab meat
  • 270 grams canned asparagus, alternatively use fresh asparagus, rinse well and halved
  • 432 grams canned whole kernel corn
  • 1 tablespoon all-purpose flour
  • 3 tablespoons tapioca starch
  • 1 tablespoon sesame oil
  • 2 eggs, whisked lightly
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt



Step 1

Boil water in a stockpot. Add crab meat, corn and asparagus. Cook over medium heat for 15 minutes till boiling again
In a small bowl, combine flour and starch with 1/2 cup cold water and stir till diluted
Turn off heat and quickly stir in whisked egg in a stream
Turn on low heat and add the flour mixture. Season with sesame oil, pepper and salt.
Simmer for a couple of minutes, till the soup slightly thickens
Remove from heat and serve with warm rice or bread


Cooking time 20 minutes

Yield 4-6 servings


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