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Crab Egg Drop Soup

Crab Egg Drop Soup Recipe

This is the crabmeat I am using for this recipe. It is already cooked and packed in the pasteurised form. You can use any favourite brand of crabmeat – it should also be of the best quality (fresh, clean, not fishy) so that it can carry this dish well.

 

Ingredients:

  • 450ml rich chicken stock + 300ml water to taste; see note below
  • 4 thinly sliced ginger
  • 150g cooked crabmeat see note below
  • 100g corn nibblets (frozen or tetra pak)
  • cornstarch slurry dissolve 3 tbsp cornstarch in 3 tbsp water
  • white pepper powder to taste
  • 2 eggs whisked
  • pure sesame oil to taste
  • chopped spring onions &/or coriander to garnish

Directions:

  1. Make soup base. Bring chicken stock, water and ginger slices to a boil, then stir in cornstarch slurry slowly to thicken the soup, until desired soup consistency is reached (you don’t need to use all of the slurry; use less slurry for a soupier consistency).
  2. Add crabmeat and corn nibblets and bring the soup to a boil for 2 minutes. Season with white pepper.
  3. Make egg drop. Lower the heat to a bare simmer. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the whisked egg a few times around the pot. Stir the soup in one direction gently and slowly for a few rounds. As you do so, you will see the egg cooking and separating into smaller strands. Stop stirring once the egg strands are of the correct size you like; the more rounds you stir, the finer and more delicate the egg strands.
  4. To serve, ladle soup to serving bowls. Drizzle a few drops of sesame oil for added aroma. Garnish with spring onions &/or coriander.

Cooking Note(s):


  1. I’m using Heinz chicken broth with the ratio 3 parts stock: 2 parts water. Since every brand of chicken broth varies in saltiness, thin down the chicken broth accordingly with water to taste, making up 750ml in total. Alternatively, use 750ml low-sodium chicken broth instead without needing to add water.
  2. Since the crabmeat I used was already cooked (pasteurised), I only need to heat it up. If you are using raw crabmeat, do ensure that the crabmeat is fully cooked in step 2 before making the egg drop.
  3. For the egg drop making in action, you can refer to the step-by-step photos for my corn egg drop soup.
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2 comments on “Crab Egg Drop Soup”

  1. The more crabs, the merrier :-)) The soup looks so tasty!

  2. Agree with Angie! More crabs, the merrier :P
    This soup really looks like restaurant-standard Chinese shark’s fin soup .

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