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

prep:
5 mins
cook:
5 mins
total:
10 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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Reviews (4)

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/12/2009
Pleasantly sweet and tangy. But hard to find the proportion of salt to be used. Read More
(6)
Rating: 4 stars
03/24/2013
I am wanting to try this recipe but was wondering if vegetable stock could be used instead of the fish stock? Ideas anyone? Read More
Rating: 5 stars
09/27/2015
Very good- SUPER easy! I'd double the recipe if feeding 4 people though! Read More
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Rating: 5 stars
02/13/2019
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! Read More