“Velvet” Crab and Corn Soup

“Velvet” Crab and Corn Soup

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Course: Main Course, Soup
Cuisine: Chinese, Five Spice
Servings: 12 servings


  • oil
  • 2 Tablespoons ginger
  • 1 cup scallions (diced)
  • pounds crab meat ("sea legs" – shredded)
  • 3 Tablespoons salt
  • 6 rounds sherry
  • 12 cups chicken stock
  • 6 cans cream corn
  • 6 Tablespoons soy sauce
  • white pepper
  • 6 Tablespoons cornstarch
  • 12 Tablespoons water
  • 4 Tablespoons sesame oil
  • 6 eggs
  • 1 Tablespoon salt
  • 2 Tablespoons sesame oil


  • In a large wok, add oil, ginger, and scallions. Stir fry briefly (30 seconds).
  • Add crab meat, salt, sherry. Cook 45 seconds.
  • Add stock, corn, and soy. Slowly bring to boil, simmer for 1 minute. Careful! It will burn here!
  • Add white pepper to taste.
  • Make slurry with cornstarch, water, and sesame oil. Slowly add to soup until thickened.
  • Beat eggs, salt, and sesame oil together. Drizzle into soup for "egg flowers."
  • Garnish with scallions.


Note: this recipe appears to be adapted from The Key To Chinese Cooking (Kuo, 1977).  A version of it can be found here:
The servings are a guess.

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