Chinese corn and crabmeat soup

14 Jul

corn crab soup

You may have guessed by now that winter and I are BFFs. I know many of my international readers are basking in the sun and eating ice-cream, but here in the antipodes we are freezing our whatsits off.

That’s fine with me – the great Billy Connolly is quoted as saying that there’s no such thing as bad weather, just bad clothes and I have to agree with him. Except in summer: once it reaches 40C and you have to go to work clothed or risk being arrested, then it doesn’t matter what you wear as it is

I have been eating this easy corn and crabmeat soup for as long as I can remember. Growing up, my mum used to make it and I always loved it. It is based on a recipe for Chinese corn and crab meat soup but I’m not sure how authentic this version is. I always order when I when eat at Chinese restaurants, too.

It uses just a handful of pantry ingredients and makes a warming and quick meal that can be thrown together in mere minutes. I often make this for lunch and dinner. If you want to make it bit more filling and hearty throw in some cooked rice. This serves two.


2 x 170 grams tinned crab meat, drained

1 x 420 gram tin creamed corn

1 cup vegetable stock

1 teaspoon grated ginger

1 egg, lightly beaten

4 tablespoons dry sherry

sliced spring onions or coriander, to serve.

Easy corn and crabmeat soup


Spray the bottom of a medium, heavy saucepan with non-stick cooking spray and over a medium fry the ginger for a few seconds – be careful as it may spit.

Add in the corn, crab meat, stock and stir. Simmer for ten minutes, increase heat and stir in the egg, forming ribbons. Add sherry, stir cook for another minute then remove from heat.

Ladle into bowls and garnish, then serve.

Easy corn crab soup



8 Responses to “Chinese corn and crabmeat soup”

  1. Anna @ shenANNAgans July 14, 2016 at 6:38 pm #

    Even though I own the most delightful and warm winter clothes, I still HATE the season. It stinks, 24485375 layers just isn’t enough. Ha! But I do love me a warming, comfort feed, and lady… this looks fabulous. 🙂

  2. Carolyn Page July 14, 2016 at 10:16 pm #

    Oh yum, I do love crab.
    This sounds very yum, indeed.. I shall keep it in mind when next in the supermarket. I have some spring onions in the vegie patch, and there’s bound to be some corn in the cupboard.
    And yes, I’m like you. I love to rug up. Nothing like a great soup, or cuppa, on a cold winter’s night… Stay warm.. 🙂

    • The Hungry Mum September 5, 2016 at 7:57 am #

      Thanks Carolyn 🙂 It is officially spring here now but there is still a lovely cold nip in the air in the mornings and nights – I think soup could still be consumed 😉

  3. Sara | Belly Rumbles (@bellyrumbles) July 14, 2016 at 10:25 pm #

    Looks and sounds delicious. These are one of my favourite types of soups, the ones that make use of what is in the pantry and then elevates that to a hearty and delicious meal.

    • The Hungry Mum July 15, 2016 at 1:55 pm #

      Thanks Sara. So fast and simple and I could eat this every day 😉

  4. Lorraine @ Not Quite Nigella July 15, 2016 at 3:47 pm #

    I love my mum’s version of this and yours looks very nice too! 😀

  5. youthfoodblog July 16, 2016 at 5:21 am #

    I like both Chinese corn and crab meat soup.Looks very hearty!

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