Crab and Sweetcorn Soup

Preparation info

  • Difficulty


  • Serves


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This really tantalises the tastebuds, but if you don’t have any crab you could always use chicken (and chicken stock) instead.


  • 1 tablespoon vegetable oil
  • ½ teaspoon chopped fresh root ginger
  • 225 g (8 oz) crabmeat, flaked (fresh or canned)
  • 1.5 litres ( pints) fish stock, seasoned
  • 1 tablespoon dry sherry
  • 100 g (4 oz) sweetcorn
  • 1 tablespoon cornflour mixed with 2 tablespoons fish stock or water
  • 2 egg whites, lightly beaten
  • trimmed and chopped spring onions, to garnish


Heat the oil in a large pan or wok and Stir-fry the ginger and crabmeat for 2 minutes. Tip in the stock, sherry and sweetcorn. Bring to the boil, then stir in the cornflour mixture to thicken. Remove the pan from the heat and pour in the egg whites in a thin stream. Garnish with the spring onions and serve immediately.