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Crab and Asparagus Soup - crockpot


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  • 1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 cup chopped fresh spinach
  • 1 cup diced firm tofu
  • 2 teaspoons dried oregano
  • 1 clove garlic, crushed
  • 2 tablespoons cornstarch
  • 1/2 cup broth
  • 2 eggs, lightly beaten


Servings 6
Adapted from


Step 1

In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.

Slowly stir in the corn starch slurry into the soup. Continue stirring to thicken, about 1 minute.

3.While stirring the soup, slowly pour the eggs in a steady stream. Continue stirring eggs to create shreds or ribbons and until eggs are set, about 1 minute. Adjust seasonings to taste. Serve by garnishing with cilantro and a little freshly ground black pepper.

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