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Crab And Corn Soup

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Ingredients
  Creamed corn 15 Ounce
  Canned creamed corn 15 Ounce
  Canned white crabmeat 8 Ounce
  Crabmeat 8 Ounce
  Chicken or fish stock 1⁄2 Pint
  Fish stock/Chicken/vegetable 2 1⁄2 Pint (Well Flavored)
  Salt To Taste
  Ground black pepper To Taste
  Freshly ground black pepper To Taste
  Soy sauce 1 Tablespoon
  Egg whites 2
  Scallions 1 Tablespoon, chopped
  Scallions 1 Tablespoon, freshly chopped
Directions

MAKING
1. In a large stock pot or a saucepan, combine the first 6 ingredients and give a good stir to mix well.
2. Place pan on a medium heat and bring the liquid to a boil.
3. Reduce heat and simmer soup for 10 minutes until piping hot.
4. In the meantime, place egg whites in a clean dry bowl and whisk until frothy, making soft peaks.
5. Gradually add the stiff egg whites to the soup while stirring constantly.
6. Taste and adjust seasoning.

SERVING
7. Ladle the hot soup into warmed soup bowls.
8. Garnish with chopped scallions.
9. Serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Crab
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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