Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!

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Recipe Summary

cook:
5 mins
total:
10 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.

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  • To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

Nutrition Facts

149 calories; protein 13.6g; carbohydrates 9.6g; fat 6.1g; cholesterol 83.9mg; sodium 714.2mg. Full Nutrition
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