Fish Soup Recipes
Crabmeat and Sweetcorn

This can be made with either frozen and defrosted, tinned or fresh crab meat - the choice is yours.

If you are using a whole crab, then you can use the shell to make stock. 

If you're using tinned or frozen crab, then you can use a fish stock cube, water or chicken stock as your base.

Crabmeat and Sweetcorn Soup

Oil for frying
2 spring onions (scallions) sliced
1/2 inch (1cm) piece fresh ginger - finely grated
2 pints (1.2l) stock - see above
2 tbspns rice wine or dry sherry
1 tspn salt
1 tspn sugar
2 tspns cornflour
10 oz (275) tinned or frozen sweetcorn
1 crab with meat extracted or 6 oz (175g) frozen or tinned crab meat
1 egg beaten with 1 tspn sesame oil
Finely Shredded spring onion (scallion) to garnish

Mix the cornflour to a smooth paste with 2 tspns water.

Heat the oil in a large pan and quickly fry the spring onions and ginger.

Add the stock, rice wine or sherry, salt and sugar and bring to the boil. Simmer for 1 minute.

Take the pan off the heat and add the cornflour paste. Stir and simmer for a further minute.

Add the sweetcorn and crab and heat through.

Slowly pour in the beaten egg whilst stirring - this will make the 'threads' that you see in Chinese Restaurant soups.

Serve and garnish with the shredded spring onion.

You will find more soup recipes if you click on the Seafood Soup button.

Stock recipes are to be found on the Seafood Sauces page.

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