Corn and Crab Soup

Crab and corn soup

A fan of thick gooey Chinese-style soup? This is really for you! We received a big box of freshly shredded crab meat one weekend and this soup is one of the three dishes with crab we made. This corn and crab soup is commonly served with shark fin in Chinese restaurants, but here in IndoChine Kitchen, my brother and I have banned shark fin – so crab meat is a great substitute. It is served as appetizer or with hot steaming plain rice, but it is also great with warm and rustic bread.

Crab meat and eggs for corn soup

I would like to think the secret of the soup would be the freshness of the crab. The crab we got is probably very big with a lot of crab-egg in there. It certainly added nice texture and color to the soup. It was simply superb. Also I found a blueish looking egg in our fridge, and I think it deserved a mention! Don’t frown upon the use of canned asparagus. I am sure it sounds awful! But we really don’t have fresh asparagus in our market. Such a shame! Corn used are whole kernel canned corn – they are already sweet and soft, so this dish can be prepared in a short time.

Flour mixture for soup thickener

The thickening agent that we used here is a combination of all-purpose flour and tapioca starch. Both flour is combined in advance with water and stir till they mixed well before added into the soup.

Making of crab and corn soup

As with other type of egg-drop soup, it is really important to get those fine strain of egg. They blend with the soup and so pretty to look at! Not that curdly-looking egg is not yummy. When egg and flour are added to the soup, it is better to turn off or lower heat, and both egg and flour are added slowly in a stream and stir the soup continuously. You will get a nice looking corn and crab soup. One of our aunties has this great idea to add whisked egg yolk and egg white separately, the soup did have beautiful white and yellow strands!

Corn and crab soup


Chinese Corn and Crab Soup

Makes 4-6 servings


1,250 cc water
300 g crab meat
270 g canned asparagus, alternatively use fresh asparagus, rinse well and halved
432 g canned whole kernel corn
1 tbsp all-purpose flour
3 tbsp tapioca starch
1 tbsp sesame oil
2 eggs, whisked lightly
1/2 tsp white pepper
1/2 tsp salt


Boil water in a stockpot. Add crab meat, corn and asparagus. Cook over medium heat for 15 minutes till boiling again

In a small bowl, combine flour and starch with 1/2 cup cold water and stir well

Turn off heat and quickly stir in whisked egg in a stream

Over low heat, add the flour mixture. Season with sesame oil, pepper and salt

Simmer for a couple of minutes, till the soup slightly thickens

Remove from heat and serve with warm rice or bread

Step by step shots

Corn and crab soup step by step

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23 Responses to “Corn and Crab Soup”

  1. 1

    Pepy @Indonesia Eats — October 15, 2010 @ 7:09 pm

    This is my childhood soup. Mom used to make it at home. Mom’s version was asparagus and crab. We enjoyed with chili soy sauce (kecap asin pedas).

    • Jun replied: — October 20th, 2010 @ 10:40 am

      Wow .. I must try it with chili soy sauce .. What brand are you using? I don’t believe I have ever seen one

  2. 2

    Lia Chen — October 16, 2010 @ 4:36 am

    Never get bored with this one! Such a comfort soup … Beautiful yummy pictures!

    • Jun replied: — October 20th, 2010 @ 10:40 am

      Thank you, Lia!

  3. 3

    noobcook — October 16, 2010 @ 1:44 pm

    I love this type of gooey soup very much!! looks like shark’s fin soup at first glance but much more delicious and your photos are gorgeous.

    • Jun replied: — October 20th, 2010 @ 10:41 am

      It really did look like shark fin’s soup huh? A couple of people who came for lunch did got fooled LOL

  4. 4

    noobcook — October 16, 2010 @ 1:44 pm

    I love this type of gooey soup very much!! yes looks like shark’s fin soup at first glance but much more delicious and your photos are gorgeous.

  5. 5

    Cynthia — October 16, 2010 @ 3:00 pm

    Oh gosh, yes, I am such a fan! :) This is one of my favourite soups. Growing up, whenever we’d dine at our favourite Chinese restaurant, I’d always order this soup.

    • Jun replied: — October 20th, 2010 @ 10:43 am

      Me too! Thank you for your comment!

  6. 6

    mycookinghut — October 16, 2010 @ 5:04 pm

    yeah, i like this kind of gooey soup!! Crab meat is to die for!!

    • Jun replied: — October 20th, 2010 @ 10:49 am

      Yes they are. I like to eat it with bread more than steamed rice. Haha

  7. 7

    Robert Wilson — October 18, 2010 @ 9:23 am

    thanks for the post

  8. 8

    Carolyn Jung — October 21, 2010 @ 12:22 am

    OMG! Nobody ever gives me boxes of freshly shredded crab. Obviously, I need to hang out with you! ;)

    • Jun replied: — December 4th, 2010 @ 4:29 am

      Come! :D

  9. 9

    Judy — October 23, 2010 @ 4:48 pm

    Wow, this is a Cantonese classic, yes? I made a version of this, but as a sauce. I thickened the egg and corn sauce and then poured it over fried fish. Very yum. Will have to share the recipe soon!

    • Jun replied: — December 4th, 2010 @ 4:28 am

      That is a great idea! I am looking forward to the recipe!

  10. 10

    Judy — October 23, 2010 @ 4:49 pm

    Btw, totally love the first picture. Blew me away! Lovely bowls, set up and angle.

    • Jun replied: — December 4th, 2010 @ 4:29 am

      Thank you, Judy! That is actually my very first attempt on taking shot right above the object!

  11. 11

    Umami Madrid — July 11, 2011 @ 3:18 am

    Hey, congrats on the post really good, and loved the pictures! will definatelly cook it using your recipe as a starting point.

  12. 12

    spidermonkeycat — October 15, 2012 @ 11:01 am

    Hi! I’ve been looking for this recipe since I was served this delicious soup at a restaurant. I love (mock) shark’s fin soup and corn so this combination is perfect for me.
    But I have questions though. Can I exclude the asparagus? And is there an alternative to the shredded real crab meat?

    • Jun replied: — October 17th, 2012 @ 2:13 am

      Both asparagus and crab meat can be excluded. Add more chicken and bits of other vegetables instead. Happy cooking

  13. 13

    Missy — February 21, 2013 @ 10:45 am

    Other recipes use chicken broth instead of just water. Which is better?

    • Jun replied: — February 27th, 2013 @ 9:55 am

      Broth is definitely better. We never have this in hand so water and a bit of salt and sugar is our substitute.

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