Crabmeat and Corn Soup
Warm, comforting, and packed with flavor, this Crabmeat and Corn Soup is a quick and easy dish that brings the taste of the sea to your table in just 25 minutes! Featuring tender crabmeat and sweet corn kernels simmered in a rich chicken stock, this velvety soup is thickened with a simple cornstarch slurry and elevated by the delicate ribbons of egg swirled throughout. A splash of soy sauce, a hint of sesame oil, and a sprinkle of white pepper give the broth a savory depth, while fresh green onion adds a vibrant finishing touch. Perfect as a starter or a light main course, this hearty, seafood-inspired soup is ideal for cozy family dinners or elegant dinner parties alike. Serve it steaming hot and savor the delightful blend of textures and flavors in every spoonful. Keywords: crabmeat and corn soup recipe, easy crab soup, seafood soup, creamy crab soup with egg, quick dinner ideas.
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Recipe Information
Ingredients
- 1 cup crabmeat
- 1 cup sweet corn kernels
- 4 cups chicken stock
- 1 cup water
- 1 large egg
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
- 2 stalks green onion
Instructions
In a large pot, combine the chicken stock and 1 cup of water. Bring the mixture to a gentle simmer over medium heat.
Add the sweet corn kernels to the pot and let them cook for 3-4 minutes.
Stir in the crabmeat and continue to cook for another 5 minutes until the crab is heated through.
While the soup is simmering, prepare a cornstarch slurry by whisking the cornstarch and 2 tablespoons of cold water in a small bowl until smooth.
Gradually drizzle the cornstarch slurry into the soup while stirring continuously. This will help thicken the soup to a silky consistency. Let it cook for 2-3 more minutes.
Beat the egg in a small bowl. Slowly pour the beaten egg into the soup in a thin stream while stirring gently with a fork or chopstick to create egg ribbons.
Season the soup with soy sauce, sesame oil, salt, and white pepper. Taste and adjust the seasonings if needed.
Finely chop the green onions and sprinkle them on top of the soup as a garnish before serving.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 17.3 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
