CRAB AND CORN SOUP (HAI YUNG SUK MAI GANG)

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Crab and Corn Soup (Hai Yung Suk Mai Gang) image

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.

Provided by Lucky13

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.
  • *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.

Nutrition Facts : Calories 130.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 64.8, Sodium 876.5, Carbohydrate 22.2, Fiber 1.4, Sugar 3.8, Protein 8.8

CMN __________
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I followed the recipe exactly and the soup turned out great! The crab and corn were cooked perfectly and the broth was flavorful and creamy. I would definitely recommend this recipe.


Jianjoy Barol magunday
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Delicious!


Everett Higginbotham
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This crab and corn soup is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. The broth is flavorful and the crab and corn add a nice sweetness and texture. I made this soup for my family last night and they loved it!