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Crab and Corn Soup

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!

Crab and Corn soupThis 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.

Crab and Corn SoupOther Ingredients 

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

Crab and corn soupHow 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 pickerMake 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.

Saute onion and garlic until lightly browned and fragrant, then add celery and cook for about two minutes or until soft. 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.
More Soups and Noodles Recipes

Cream of mushroom soup 

Corn Soup with Quail Eggs

Chicken Vermicelli Soup with Tofu

Chicken Rice Stick Noodle Soup

What to Serve – Create a perfect lunch and pair it with these bread recipes.

Siopao Asado

White Bread

Pandesal

Crab and corn soup

Crab and Corn Soup

This Crab and Corn Soup or Corn Crab Soup recipe is packed with crab meat and corn flavour. Made of real crabmeat and cream-style corn. So quick and easy to make! Ready in 30 minutes!
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5 from 3 votes
Course: Soup
Cuisine: Asian
Keyword: crab and corn egg drop soup, crab and corn soup, crab and corn soup with creamed corn
Author: Maricel
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Watch How to Make It

Equipment

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.
Nutrition Facts
Crab and Corn Soup
Amount Per Serving
Calories 202 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 115mg38%
Sodium 945mg41%
Potassium 234mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 395IU8%
Vitamin C 7mg8%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

2 Comments

  1. Venoy Garvin

    I’m making this real soon

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