This Crab and Corn Soup recipe is packed with crab meat and corn flavour. Made of real crab meat and cream-style corn. So quick and easy to make! Ready in 30 minutes!
This crab and corn soup or corn crab soup is a Chinese soup dish that is served in most Chinese Restaurants. The creamy corn crab soup (with milk or cream) can be found in Chinese-Canadian Cuisine and Chinese-American Cuisine. Similar to my Corn Soup with quail eggs recipe, this crab and corn soup recipe is made of simple ingredients, onion and garlic, celery, stock or broth, egg, corn, and crab meat.
Crab and Corn Soup Ingredients
Crabmeat – 1 cluster of cooked snow crab legs or whole crab. Although you can use imitation and ready-to-use crabmeat, it can’t beat the fresh crabmeat flavour and texture. And a flavourful seafood broth from crab shells.
Corn– Cream-style corn in a can or fresh corn. Cream-style corn creates a creamier soup compared to whole-kernel corn.
Other IngredientsÂ
Garlic and onion– for the aromatic base flavour
Celery– to add flavour to the soup stock
Butter – to add creaminess to the soup
Olive oil– for sauteing and adds flavour
Egg– it adds a rich flavour and silky texture
Bouillon cube– seafood, chicken, or vegetable. This makes a flavourful stock or broth for the soup and adds umami flavour.
Water– for making the crab stock or substitute with no-salt stock.
Fish sauce- umami flavour. Add to taste.
Parsley or green onion for garnish
How to make Crab and Corn Soup
Reheat the cooked thawed frozen snow crab legs. Steam for 5 minutes. You can also boil, broil, or grill the crab.
Remove the meat from the crab claws. Twist and pull off the crab legs and claws from the body section. Use a nutcracker or crab cracker to break the hard shell. The softshell can easily snap and break in half by hand.
To easily remove a whole piece of crab meat from the shell, use a fork or kitchen shear to slice the shell. Use the smaller crab claw to pick and push out the crab meat from the shell or use a crab picker
Make an instant quick crab stock. Boil the crab shells in a pot with water and add vegetable or chicken bouillon cube for about 10 minutes. For best flavour broil or grill the shells for a few minutes before boiling.
Chicken Vermicelli Soup with Tofu
Chicken Rice Stick Noodle Soup
What to Serve – Create a perfect lunch and pair it with these bread recipes.
Crab and Corn Soup
Equipment
- steamer basket
- Saucepot
Ingredients
- ½ cup crab meat or 1 cluster cooked snow crab legs
- 398 ml cream-style corn in a can or fresh corn, creamed
- 2 cloves garlic minced
- 60 g onion half of medium-size, finely chopped
- 1 stalk celery finely chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1 egg beaten
- 1 bouillon cube vegetable, chicken, or seafood
- 2 ½ cups water for making crab stock
- Fish sauce or salt and pepper to taste
- Parsley or green onion for garnish
Instructions
- To reheat cooked thawed frozen snow crab legs. Steam for 5 minutes. You can also boil, broil, or grill.
- To remove the meat from the crab claws. Twist and pull off the crab legs and claws from the body section. Use a nutcracker or crab cracker to break the hard shell. The softshell can easily snap and break in half by hand.To easily remove a whole piece of crab meat out of the shell, use a fork or kitchen shear to slice the shell. Use the smaller crab claw to pick and push out the crab meat from the shell or use a crab picker.
- To make an instant quick crab stock. Boil the crab shells in a pot with water and add vegetable or chicken bouillon cube for about 10 minutes.
- Saute onion and garlic until lightly browned, then add celery and cook for two minutes. Add the cream-style corn and crab stock. Bring to a boil. Add beaten egg or drop the egg while stirring vigorously, then add the crab meat. Let it simmer for a minute or two. Serve in a bowl and garnish with parsley or chopped green onion.
I’m making this real soon
Hi Venoy Garvin, sounds good. Let me know if you have question about this recipe. Thank you!😊