Creamy Corn Crab Soup |

Posted on

8 October 2012



Creamy Corn Crab Soup


Meat of 2 cooked crabs (OR you can use the store bought ready to use packets of crabmeat)
2 cans creamed corn
7 cups stock - chicken, beef and vegetable all in one
4 eggwhites - beaten
1 tbsp ginger paste
2 tbsp cornstarch (made with 6 tbsp coconut milk)
Salt and pepper to taste


  • Remove all the crabmeat from its shell or scoop the bought crabmeat in a bowl.
  • At the side, beat eggwhites till it becomes nice and frothy.
  • Then mix together the ginger paste and crabmeat.
  • After that incorporate the cornstarch-coconut milk mix and the beaten eggwhites.
  • Mix really well - ensuring all the ingredients are mixed together properly.
  • In a pot, bring the stock to a boil.
  • After 5 minutes, lower the heat and add the canned corn.
  • Then stir and after a minute turn up the flame again to bring the liquid to a boil.
  • Cook for another 5 to 10 minutes.
  • Season the dish with salt and pepper.
  • You can garnish with chopped up fine ginger and spring onion before serving.
Cooks Note

Join the Conversation