G came back from the store this morning bringing a few cans of lump crab meat. He saw a hot crab dip recipe on Food Network last night and was excited to try it with the bag of rye crisps he’s had lying around for weeks. He was about to mix the ingredients up in a bowl when he browsed through his hastily-written recipe notes again and realized he opened a can too many of the crab meat than what he needed. So, instead of letting the almost-one-cup amount go to waste, I decided to whip up a delicious crab and corn soup for myself. With the crab meat all ready to go and no shells to pick, this creamy and tasty soup took less than twenty minutes to pull together.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 4 cups chicken broth
- 1 tablespoon seafood base
- 1 cup crab meat flaked
- 1 cup corn kernels
- 1/4 cup imitation crab chopped
- salt and pepper to taste
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 egg
- green onions chopped
Instructions
- In a pot over medium heat, combine chicken broth and seafood base and bring to a boil, stirring until seafood base is dissolved.
- Add crab meat, corn and imitation crab. Continue to cook for about 1 to 2 minutes. Season with salt and pepper to taste.
- In a bowl, combine cornstarch and water and stir until cornstarch is dissolved and mixture is smooth. Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps. Return to a boil for about 1 to 2 minutes, stirring regularly.
- Break the egg into the pot and with a fork, stir until egg is dispersed. Continue to cook for 1 minute or until egg is set. Ladle soup into bowls and garnish with green onions. Serve hot.
Notes
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Kevin says
Corn soup with crab is one of my wife’s favorite. This was delicious home style fare! Her mom usually used creamed corn, but I used organic frozen sweet corn and it was still “just like mom’s”. This will be now be a staple in our house. FYI… I didn’t have any soup base, and it came out great, though I did use a rich chicken broth. Thank you for your recipe.
Lalaine Manalo says
Hi Kevin! Glad it still worked out great for you 🙂
Lei says
Hi, I am wondering what is soup base? For chicken broth, can I just use 1pc chicken cube (dissolved in warm water)?
Thank you.
Lalaine says
The seafood base is like the Knorr cube but seafood flavor. You can subsitute shrimp Knorr base or omit if you like. Yes, you can substitute chicken cube dissolved in water for the broth 🙂