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!
See Also:
More Egg Drop Soups:
The consistency of the soup is semi-thick and you can control that with the amount of cornstarch slurry used.
MAIN INGREDIENTS
Thankfully, there are only a few key ingredients – eggs, cornstarch slurry, cooked crabmeat, chicken broth, corn nibblets & ginger slices.
CRAB MEAT
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.
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:
- 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).
- Add crabmeat and corn nibblets and bring the soup to a boil for 2 minutes. Season with white pepper.
- 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.
- 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):
- 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.
- 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.
- For the egg drop making in action, you can refer to the step-by-step photos for my corn egg drop soup.