Crab and Corn Soup (Hai Yung Suk Mai Gang)

I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  ounces  crabmeat (fresh) or 4  ounces frozen crabmeat
• 2 1⁄2 cups water
• 15  ounces  creamed corn
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  teaspoons cornstarch
• 2  teaspoons water
• 1  egg, beaten

Directions

1. In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
2. *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.