I’m so excited to share with you one of my family’s favorite recipes – crab and corn soup. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The idea of combining the sweetness of corn with the richness of crab meat may seem unusual, but trust me, it’s a match made in heaven.
The key to this recipe is using fresh ingredients, especially the crab meat, which should be as fresh as possible. I like to use lump crab meat, which is easier to find in most supermarkets than jumbo or flake crab meat. As for the origin of this recipe, I’m not entirely sure where it came from.
However, I do know that it’s a variation of a classic New England-style clam chowder. Over time, I’ve tweaked it to suit my family’s tastes and preferences. The result is a delicious and comforting soup that’s perfect for any occasion.
One of the best things about this recipe is how easy it is to make. Simply sauté some onions and garlic, add in your corn and crab meat, and let it all simmer together in a flavorful broth. You can also add some diced potatoes or carrots if you like a heartier soup.
This recipe is also great because it’s relatively healthy compared to other comfort foods. The corn provides a good dose of fiber and vitamins, while the crab meat offers lean protein and omega-3 fatty acids.
Crab and Corn Soup
4.6 from 1653 votes
A comforting and flavorful soup that combines sweet corn with delicate crab meat in a savory broth. This classic Chinese-style soup is thickened with egg whites for a silky texture, making it a perfect starter or light meal.
8 oz fresh or lump crab meat, picked over for shells
2 large eggs, separated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon dry sherry or rice wine (optional)
👨🍳Directions
1In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
2Add the creamed corn, corn kernels, ginger, soy sauce, sesame oil, white pepper, and salt, stirring to combine.
3Reduce heat to medium-low and let the soup simmer for 10 minutes, allowing the flavors to meld and the corn to soften.
4While the soup simmers, separate the egg whites from the yolks and place the whites in a small bowl.
5Gently flake the crab meat into bite-sized pieces, removing any remaining shell fragments.
6In a separate small bowl, whisk the cornstarch slurry until smooth.
7Increase the heat to medium-high and bring the soup to a gentle boil.
8Slowly drizzle the cornstarch slurry into the soup while stirring constantly with a whisk; continue stirring for 1 to 2 minutes until the soup thickens slightly and becomes glossy.
9The soup should coat the back of a spoon.
10Reduce the heat to low and gently stir in the crab meat and dry sherry if using.
11Cook for 1 minute, just until the crab is heated through, being careful not to break up the crab pieces.
12The soup should be steaming hot but not boiling.
13Slowly pour the egg whites into the soup in a thin stream while stirring the soup in a circular motion with a fork or chopsticks.
14The egg whites will form delicate, silky ribbons in the hot soup.
15Stir gently for about 30 seconds, then remove the pot from the heat.
16Ladle the soup into bowls and garnish with sliced green onions.
For a richer flavor, use homemade chicken broth. Fresh or frozen crab meat works best; avoid canned crab that may be too salty. To make the soup gluten-free, use tamari instead of soy sauce and ensure the broth is gluten-free. The egg whites should be added slowly to create fine ribbons; if you prefer a thicker soup, add an extra tablespoon of cornstarch to the slurry.
Watch Video Of How Crab and Corn Soup Works
This crab and corn soup recipe is perfect for any occasion – whether you’re looking for a comforting meal after a long day or want something impressive to serve at your next family gathering.
One of my favorite things about this recipe is how easy it is to reheat and serve – simply reheat on low heat until warmed through, then serve hot with some crusty bread on the side.
❓ Frequently Asked Questions About Crab and Corn Soup
Q: What type of crab meat should I use?
A: For this recipe, you’ll want to use lump crab meat, which is usually found in most supermarkets. You can also use jumbo or flake crab meat if you prefer, but keep in mind that lump crab meat tends to hold its shape better in soups.
Q: Can I use frozen corn instead of fresh?
A: While frozen corn is convenient and often just as nutritious as fresh corn, it can be a bit more watery when thawed. If you do choose to use frozen corn, just be aware that your soup might end up slightly thicker than usual.
Q: How long does this soup keep in the fridge?
A: This soup will keep for up to 3 days in the fridge, stored in an airtight container. You can also freeze it for up to 2 months – just thaw overnight in the fridge before reheating.
Q: Can I make this recipe without onions?
A: While onions add a lot of flavor to this soup, you can omit them if you’re not a fan. Just keep in mind that your soup might not have as much depth of flavor without them.
Q: Is this recipe suitable for vegetarians?
A: Unfortunately, no – this recipe includes crab meat, which makes it unsuitable for vegetarians. However, you could try substituting the crab meat with tofu or tempeh for a vegetarian-friendly option.
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