Chinese Crab & Corn Soup

READY IN: 30mins
Recipe by chia2160

This was so good on an autumn night. This was the first course, from my "one pot" cookbook

Top Review by KLHquilts

Wow. Wowwowwow. This was FABULOUS!!! Chia, thanks so much for posting this. I tweaked it a bit - used a bit more garlic, used 16 oz. crabmeat and 16 oz. white sweet corn (frozen), which made it all a bit too thick, so I ended up using 3+ cups of chicken broth. It couldn't have hurt a thing, though, and it made a truly wonderful, fabulous soup. We'll definitely be having this again -- thanks for posting it!

Ingredients Nutrition

Directions

  1. Heat oil in pot.
  2. Add onion, garlic, ginger and chili and saute until softened.
  3. Add sherry and reduce by half.
  4. Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
  5. Stir in spinach and season.
  6. Remove from heat,.
  7. Add eggs and stir into pot with a fork, forming ribbons.

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