CRAB AND SWEET CORN SOUP
Time 15m
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Bring water and bouillon cube to a boil. Add crab meat and corn. Simmer for 2 minutes. Season to taste.
- Slowly add the cornstarch mixture, stirring until the soup thickens.
- Remove from heat, immediately pour in beaten egg in a steady stream to form flower patterns on the surface.
- Drizzle with sesame oil and sprinkle with green onions.
- Serve immediately and enjoy!
CRABMEAT AND CORN SOUP
A very tasty chowder-type recipe. Delicious any time.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
- Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
- Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 16.9 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 537.6 mg, Sugar 4.3 g
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
CHINESE CRAB & CORN SOUP
This was so good on an autumn night. This was the first course, from my "one pot" cookbook
Provided by chia2160
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in pot.
- Add onion, garlic, ginger and chili and saute until softened.
- Add sherry and reduce by half.
- Add crab, corn, stock, soy sauce, salt, pepper, and simmer for 8 minutes.
- Stir in spinach and season.
- Remove from heat,.
- Add eggs and stir into pot with a fork, forming ribbons.
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.
Provided by Lucky13
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 130.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 64.8, Sodium 876.5, Carbohydrate 22.2, Fiber 1.4, Sugar 3.8, Protein 8.8
CHINESE CRAB AND CORN SOUP
Make and share this Chinese Crab and Corn Soup recipe from Food.com.
Provided by rebecca684
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
- 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
- 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.
Nutrition Facts : Calories 149.2, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 1346.3, Carbohydrate 21.9, Fiber 1.4, Sugar 3.7, Protein 13.5
EASY CHINESE CORN SOUP
You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
- In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
- Gradually add the beaten eggs while stirring or whisking the soup constantly.
- Add in the corn niblets (if using) and heat though.
- Season with salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 158.1, Fat 3, SaturatedFat 0.9, Cholesterol 62, Sodium 469.7, Carbohydrate 29.9, Fiber 1.7, Sugar 4.8, Protein 7.3
CHINESE CORN SOUP
Make and share this Chinese Corn Soup recipe from Food.com.
Provided by Chef Makram
Categories Stocks
Time 40m
Yield 65 serving(s)
Number Of Ingredients 11
Steps:
- Wash and sanitize all equipments before use.
- Place corn kernels in food processor and make a coarse puree; set aside.
- Heat the oil in a medium-sized soup pot.
- Add the ginger and shallots or green onions, lightly sauté until aromatic.
- Add minced chicken; increase heat to high.
- Add the corn; stir for 30 seconds.
- Add the chicken stock, soy sauce and pepper.
- Stir until the soup reaches a boil, then add the crab and sesame oil.
- Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds.
- Turn off the heat.
- Lightly beat the egg whites with the salt until almost frothy.
- Pour the egg whites into the soup in a slow, steady stream and in a circular motion.
- Gently stir, allowing the lacy ribbons to surface.
- Remove from fire and transfer into a suitable covered container.
Nutrition Facts : Calories 195.7, Fat 6.2, SaturatedFat 0.9, Cholesterol 14.4, Sodium 134.1, Carbohydrate 28.4, Fiber 3.3, Sugar 1, Protein 10.2
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
CRAB AND SWEETCORN SOUP
A firm favourite from the Chinese restaurant that you can make at home in minutes. This is the cheats version, so easy and tasty. This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish.
Provided by Brian Holley
Categories Crab
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the stock and add all the other ingredients EXCEPT for the egg.
- Let cook for five minutes, stir in the egg.
- Serve.
- I said it was easy !
Nutrition Facts : Calories 93.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 56.5, Sodium 436.9, Carbohydrate 11.5, Fiber 0.8, Sugar 3.4, Protein 5.9
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