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!
Servings: 2
Calories: 202kcal
Equipment
- steamer basket
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.
Video
Nutrition
Calories: 202kcal | Carbohydrates: 5g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 945mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg