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Sweet Corn and Crabmeat Soup Recipe

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This recipe for Sweet Corn and Crabmeat Soup is from Chinese Diabetic Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serves 4 to 6
6 cups chicken broth
1 can (15 oz ) cream style corn
1 cup cooked crabmeat
1/8 tsp salt
1/8 tsp white pepper
3 tbsp cornstarch dissolved in 1/4 cup cold water
2 egg whites, lightly beaten
1/2 tsp sesame oil
Directions:
Directions:
1. In a medium soup pot, bring the chicken broth and corn to a boil. Simmer at medium for 3 minutes. Add the crabmeat, salt, and white pepper and heat through.

2. Make sure the cornstarch solution is well mixed and pour it into the soup while vigorously stirring. Slowly pour in egg white and stir till long white threads form. Add sesame oil

Note: Any finely diced seafood may substitute for the crab meat. Serve on white rice or on its own as an appetizer

 

 

 

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