Crab and Sweet Corn Soup

2 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  RICHMUSK

“A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
  2. To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

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Reviews (2)

Rate This Recipe


Pleasantly sweet and tangy. But hard to find the proportion of salt to be used.



I am wanting to try this recipe but was wondering if vegetable stock could be used instead of the fish stock? Ideas anyone ?

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Amount Per Serving (4 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 9.6 g
  • 3%
  • Protein
  • 13.6 g
  • 27%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 811 mg
  • 32%

Based on a 2,000 calorie diet



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Cajun Crab Soup


next recipe:

Crab and Asparagus Soup