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Best Easy Thick Corn Soup with Crab Meat Recipe

Name: Best Easy Thick Corn Soup with Crab Meat Recipe
Total time: 35 min
Yield: 300 g
Ingredients: lump crab meat 8 oz; sweet corn kernels 2 cups; chicken broth 4 cups; large egg 2 pieces; cornstarch 3 tbsp; water 3 tbsp; scallions 2 slices; white pepper 0.5 tsp; salt 0.5 tsp; sugar 1 tsp; sesame oil 1 tsp

Sweet corn and lump crab meat combine in a thick, creamy soup. This protein-rich, elegant family soup is a Cantonese banquet staple with a delicate balance of sweet and savory.

Cook 35 min Difficulty NORMAL 197 kcal

#high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

lump crab meat 8 oz
sweet corn kernels 2 cups
chicken broth 4 cups
large egg 2 pieces
cornstarch 3 tbsp
water 3 tbsp
scallions 2 slices

Seasonings/Sauce

white pepper 0.5 tsp
salt 0.5 tsp
sugar 1 tsp
sesame oil 1 tsp

Nutrition summary

Carbohydrates 24 g 49%

Protein 15 g 30%

Fat 4 g 18%

Serving size 300g

Cooking steps

1

In a large saucepan over medium heat, bring the chicken broth and sweet corn kernels to a gentle simmer. Simmer for 8–10 minutes to release the corn's natural sweetness.
2

While the soup is simmering, whisk together cornstarch and water in a small bowl to make a smooth slurry; set aside for thickening later.
3

Stir in the lump crab meat to the simmering soup and let it gently cook for 2–3 minutes, taking care not to break up the crab clusters.
4

Give the cornstarch slurry a quick stir and slowly pour it into the soup, stirring constantly, until the soup thickens and becomes glossy, about 2 minutes.
5

In a steady stream, drizzle in the beaten eggs while stirring the soup in one direction to create signature thin egg ribbons. Immediately season with salt, white pepper, sugar, and finish with sesame oil. Ladle into bowls and garnish with scallion slices.

Personalized Q&A

Q. What are the essential ingredients that shape the flavor of Thick Corn Soup with Crab Meat?

The flavor and texture of this soup rely on sweet corn kernels, premium lump crab meat, and a rich chicken broth. The combination of these ingredients delivers natural sweetness, oceanic umami, and depth. Seasonings such as white pepper and sesame oil add subtle warmth and aromatic finish, making this a well-balanced, elegant dish.

Q. How do I achieve a thick, silky texture without overcooking the crab?

Thickening is done by slowly stirring in a cornstarch slurry once the crab meat has gently warmed through. Keep the soup at a gentle simmer—not rapid boil—throughout. Once thickened, the soup should be removed from high heat after adding egg ribbons to prevent rubbery texture and keep crab tender.

Q. How can I prevent lumpy eggs or soggy texture in the soup?

To create smooth egg ribbons, beat the eggs well and pour them in a thin, steady stream, stirring the soup gently in one direction. Control the heat—too high and the eggs break apart; too cool, and they clump. Finishing with a quick final stir ensures an even, delicate texture.

Q. What is the calorie and macronutrient breakdown per serving?

Each 300g serving has about 197 kcal, with 24g carbohydrates (49%), 15g protein (30%), and 4g fat (18%). This makes the soup a high-protein, moderate carb meal suitable for many dietary preferences.

Best Easy Thick Corn Soup with Crab Meat Recipe

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