6as a first course .
By Irene Kuo
This soup falls into the general category of being a “gunn.” Here the fluffy consistency is created by the cream of corn. This is a delicate, creamy soup, speckled with red-white crabmeat, golden corn, and green scallions and parsley. The flavor is even better if you have the time and patience to shell 4 freshly steamed or boiled female crabs, to obtain their tasty meat and rich roe.