Crab and Corn - Egg Drop Soup
Crab and Corn - Egg Drop Soup is a favorite Filipino fare, which is a savory, thick soup cooked with crab claw meat, cream-style corn in homemade soup stock. I thickened the soup with cornstarch and dropped a beaten egg at the end for a superb starter to any meal. It's fast and easy to make. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 to 4 for a soup, appetizer or side.
Cook Time30 minutes mins
Total Time30 minutes mins
Course: Appetizer, Side Dish, Soup
Cuisine: Asian, Chinese, Filipino
Keyword: Crab and Corn Egg Drop Soup
Servings: 4 people
Calories: 114kcal
Author: Asian in America - Elizabeth Ann Quirino
- 1 Tablespoon butter
- 1 whole medium-sized white onion, chopped
- 2 stalks scallions, chopped, white for saute, greens for garnish
- 8 ounces canned claw crab meat,
- 1 teaspoon calamansi or lemon juice
- 8 cups soup stock or broth (vegetable, chicken or pork)
- 1 can (14.25 ounces) cream-style corn
- ⅛ teapoon sesame oil
- 1 pinch salt
- ½ teaspoon ground black pepper
- 1 whole large egg
- 1 Tablespoon water, to mix with egg
- 1 cup baby spinach
- ½ cup thinly-sliced carrots
Cook's Comments:
I often make my own soup stock from leftover chicken rotisserie or roast chicken dinners. I've also made soup stock with ham bone combined with chicken. Here is a previous recipe for soup stock - click here.If you can't make soup stock, feel free to use canned soup broth.For the crab meat, use fresh or canned. I buy the canned claw crab meat, from the supermarket, because it is less pricey, but has the same good quality. And it's convenient if you don't have time to go to the seafood market, especially during these lockdown days.
Serving: 1g | Calories: 114kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 384mg | Potassium: 207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg