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    You are in: Home / Chinese / Crab and Sweetcorn Soup Recipe
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    Crab and Sweetcorn Soup

    Crab and Sweetcorn Soup. Photo by Brian Holley

    1/2 Photos of Crab and Sweetcorn Soup

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    Total Time:

    Prep Time:

    Cook Time:

    11 mins

    1 min

    10 mins

    Brian Holley's Note:

    A firm favourite from the Chinese restaurant that you can make at home in minutes. This is the cheats version, so easy and tasty. This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish.

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    My Private Note



    Units: US | Metric

    • 1 pint chicken stock (can be made with a cube or two )
    • 150 g tinned sweetcorn
    • 6 imitation crab sticks, cut into 1-inch pieces
    • 4 crab claws, cracked open
    • 1 egg, beaten
    • 2 teaspoons soy sauce


    1. 1
      Boil the stock and add all the other ingredients EXCEPT for the egg.
    2. 2
      Let cook for five minutes, stir in the egg.
    3. 3
    4. 4
      I said it was easy !

    Ratings & Reviews:

    • on November 17, 2008


      Was really tempted to exclude the crab claws, but was very happy that I didn't, 'cause my guests went ape over them ~ Go figure! I guess I just don't always have my eye on the ball when it comes to presentation! GREAT TASTING SOUP, & a definite keeper! [Tagged, made & reviewed in Let's Get Souped Up Tag]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crab and Sweetcorn Soup

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 93.7
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.8 g
    Cholesterol 56.4 mg
    Sodium 436.9 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 0.7 g
    Sugars 3.3 g
    Protein 5.8 g

    The following items or measurements are not included:

    imitation crab sticks

    crab claws

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