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Crab and Sweet Corn Soup

Rated as 4.5 out of 5 Stars

"A delicious soup that is perfect for anything from a summer lunch to a dinner party starter!"
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10 m servings 149
Original recipe yields 4 servings


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  1. 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.
  2. To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.

Nutrition Facts

Per Serving: 149 calories; 6.1 9.6 13.6 84 714 Full nutrition

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Read all reviews 4
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Pleasantly sweet and tangy. But hard to find the proportion of salt to be used.

Added roasted bell peppers and sauteed potatoes used chicken broth, blended in the vitamix and added the crab and corn and it turned out awesome!

Very good- SUPER easy! I'd double the recipe if feeding 4 people though!

I am wanting to try this recipe but was wondering if vegetable stock could be used instead of the fish stock? Ideas anyone ?