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Crab and Sweet Corn Soup

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RICHMUSK

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

Dhav
6
5/12/2009

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

vickie_h
0
3/24/2013

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