Name: Crabmeat Cream of Corn Soup (蟹肉粟米羹)
Yield: Serves 6 as a first course, 4 as a supper dish.
Cuisine: Chinese
Ingredients: 1 teaspoon minced peeled ginger; 1 tablespoon dry sherry; 1 large egg, beaten with ¼ tablespoon salt and 1 teaspoon oil; 1 tablespoon cornstarch dissolved in 2 tablespoons water with 2 teaspoons sesame oil; ½ teaspoon salt; 2 tablespoons oil; 1 to 2 tablespoons light soy sauce, to taste; ½ pound fresh, frozen, or canned crabmeat; Sprinkling of white pepper; 1 seventeen-ounce can cream-style corn (about 2 cups); 2 heaping tablespoons finely chopped scallions; 2 cups chicken stock or water; 2 tablespoons finely chopped fresh parsley; Cider vinegar to taste (optional)

Preparation info

Serves
6
as a first course .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

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.