Crab and Sweet Corn Soup2 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 10 min
“A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!” - by RICHMUSK
Original recipe yields 4 servings
- 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.
- To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.
Amount Per Serving (4 total)
- 149 cal
- 6.1 g
- 9.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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