Crab & Sweetcorn Soup

A simple Chinese dish and always a popular favourite. This soup recipe by Rick Stein, is flavoured with ginger, light soy and spring onions.

Serves 2, ready in 15 minutes

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  • 1 pot of Seafood & Eat It White Crab
  • 1.2 litres of best quality chicken stock
  • 2 fresh corn on the cobs
  • 5 tsp corn flour
  • 1 tsp very finely chopped root ginger
  • 2 spring onions, cut into 1 inch pieces and finely shredded
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 egg white, lightly beaten


Bring the chicken stock to the boil in a pan. Meanwhile stand the corn on the cob on a board and slice away the kernels with a large sharp knife. Add the corn to the stock and simmer away for 5 minutes.

Check over the crab meat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour to a paste with a little cold water, stir into the soup and simmer for 2 minutes.

Stir in the crabmeat, ginger, spring onions, soy sauce, rice wine or sherry and season to taste with salt and pepper. Simmer for 1 minute.

Now give the soup a good stir, remove the spoon and trickle in the egg white, so that it forms long thin strands in the soup. Simmer for about 30 seconds and then serve immediately.