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:
- 15mins
- Ingredients:
- 8
- 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
- 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.
- *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.
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Reviews
-
I have made this soup a number of times now and will keep making it! It's very quick and easy to make, it's very tasty and best of all even my fussy ones like it! Thanks for posting :)
RECIPE SUBMITTED BY
<p>I am a 46 year old stay at home mom from Western NY. I have been married 18 years to a wonderful man who shares my love of cooking. We have a beautiful adopted daughter from China. My husband and I also like movies. My husband is very understanding about the other love of my life ...Johnny Depp. I am also a music junky.I have a very diverse collection of music. I also collect cookbooks. I have many cookbooks from around the world. I would love to share my recipes. I like to cook but I really love to bake. I am in a gourmet cooking group with my friends.I am also a civil war reenactor and enjoy making period correct foods of the era</p>
