Sweet Corn and Crab Soup

Sweet Corn and Crab Soup

This soup has similar elements to Egg Drop Soup but with more fillings and a significantly sweeter taste. A little seasoning of thin soy sauce, sesame oil and a touch of ginger gives the soup a fuller and decidedly Asian flavor.

It goes well as an accompanying soup to wash down steamed rice and its side dishes although I’d personally recommend a menu of Black Pepper Chicken or beef with Stir-Fry Greens in Oyster Sauce.

Sweet Corn and Crab Soup
As always, be sure to drizzle in the egg white slowly to form long, thin strands and bring out the best in it. All in all, a great soup for fall to bring warmth to your table.

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Sweet Corn and Crab Soup

Sweet Corn and Crab Soup

  • Author: The Cooking Jar
  • Yield: 4 1x


  • 1 can (14 oz.) cream of corn
  • 3 cups chicken stock
  • 1 can (6 oz.) crab meat
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 egg white, lightly beaten
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 green onion, cut into 2” lengths and thinly sliced length-ways
  • Pepper to taste


  1. Over medium high heat, bring the chicken stock to a boil
  2. Add ginger, soy sauce, sugar and cream of corn and stir to combine
  3. Pour in the cornstarch slurry and simmer until the soup thickens
  4. Stir in crab meat, green onions and season with pepper
  5. Remove from heat and trickle in the egg white, stirring gently until thin strands form
  6. Add sesame oil and stir to combine
  7. Dish and serve hot


You can substitute crab meat with shredded chicken. Finely shred a cooked chicken breast with two forks.

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  • Reply
    Juan Carlo
    October 21, 2015 at 2:47 AM

    Love this one Farah, corn and crab is one of my favorite soup. I love how these two blend with each other. Thank you for sharing your recipe.

    • Reply
      The Cooking Jar
      October 23, 2015 at 10:31 AM

      You’re welcome! I could eat buckets of these. Love, love, love the corn!

  • Reply
    The Cooking Jar
    December 4, 2013 at 7:07 PM

    I slowly pour in the egg in small amounts, more of a drizzle really, and use a fork to swirl it into the soup to form nice thin strands. It takes practice. Also have to remember to remove it from heat before drizzling or the heat will make it bubble and cook too fast, resulting in an eggy mess!

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