Crab and Corn Soup (Hai Yung Suk Mai Gang) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup. Ingredients:
4 ounces crabmeat (fresh) or 4 ounces frozen crabmeat |
2 1/2 cups water |
15 ounces creamed corn |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons cornstarch |
2 teaspoons water |
1 egg, beaten |
Directions:
1. In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
2. *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.
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