Easy Crabmeat and Corn Soup

Total Time
Prep 2 mins
Cook 15 mins

When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close!

Ingredients Nutrition

  • 1 (10 ounce) can creamed corn
  • 1 14 cups chicken broth
  • 2 teaspoons soy sauce
  • 14 teaspoon pepper
  • 6 ounces crabmeat, shredded (immitation crab works fine, too)
  • 2 egg whites, beaten


  1. Mix together first 4 ingredients and bring to a boil.
  2. Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
  3. Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
  4. Serve!
Most Helpful

Yummy! I added too much soy sauce (so the picture might be off!), but it was still tasty. Hubby wanted it to have a little KICK to it so I added some Cajun seasoning.

Angel Stowe December 28, 2009

So easy, quick and delicious! Followed the recipe exactly. Used fresh crabmeat. Yum!!! Made for PAC Fall 2009.

susie cooks September 13, 2009