Chinese Crab Corn Soup Food

CHINESE CORN AND CRAB SOUP RECIPE - (4.5/5)

Chinese corn and crab soup Recipe - (4.5/5) image

Provided by I_love_cooking

Number Of Ingredients 10

Ingredients

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

Steps:

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 till diluted Turn off heat and quickly stir in whisked egg in a stream Turn on low heat and 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 Notes Cooking time 20 minutes Yield 4-6 servings

CHINESE CRAB AND CORN SOUP

Chinese Crab and Corn Soup image

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

Ingredients

2 1/2 cups fish stock
ginger, sliced finely
14 ounces creamed corn
5 ounces crabmeat
1 tablespoon cornstarch
1 tablespoon rice wine vinegar or 1 tablespoon sherry wine
2 tablespoons light soy sauce
1 egg white
salt
pepper
scallion (for garnish)

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

CHINESE CRAB & CORN SOUP

Chinese Crab & Corn Soup image

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

Ingredients

1 tablespoon oil
1 onion, diced
2 garlic cloves, minced
1 -2 teaspoon gingerroot, minced
1 red chile, seeded and diced
2 tablespoons dry sherry or 2 tablespoons rice wine
8 ounces crabmeat
12 ounces corn kernels
2 1/2 cups chicken stock
1 tablespoon soy sauce
1 dash salt & pepper
2 ounces spinach leaves, sliced
2 eggs, mixed

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.

CREAMY CORN CRAB SOUP

Creamy Corn Crab Soup image

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

Ingredients

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

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

EASY CHINESE CORN SOUP

Easy Chinese Corn Soup image

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

Ingredients

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

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

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