Crab Egg Drop Soup
I have been on a crab cooking spree & this Chinese crab egg drop soup is the third & last crab recipe I’m posting on the blog this week. It takes only 15 minutes to make. My family thinks the soup tastes like Chinese shark’s fin soup without the fins!
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The consistency of the soup is semi-thick and you can control that with the amount of cornstarch slurry used.
Thankfully, there are only a few key ingredients – eggs, cornstarch slurry, cooked crabmeat, chicken broth, corn nibblets & ginger slices.
The crabmeat I used is already in the cooked & pasteurised form, making it a HUGE time-saver in this recipe. The crabmeat should also be of a good quality (fresh, clean & not fishy) to carry this dish well. You can read more about it at my crabmeat omelette recipe.