Thursday, April 09, 2015

Velvet Corn Soup With Crab Meat

Back when I was still working in the restaurant business my favourite food to create and cook was soup. Always loved coming up with something new and different for my customers. But my absolute favourite soup recipe comes from the 1977 cookbook "Chinese Cooking, The Easy Wok Method", by Karen Lee Aland. This soup was a family favourite and one I always looked forward to eating.
   It is simple to prepare and the ingredients aren't hard to come by. You can easily substitute fresh crab for canned. And the soup may be made in a pot or a wok. And the recipe scales up very easily, as you may well want to, as this soup demands coming back for seconds. Or thirds.

There are still a few copies of the cookbook out there at and other online retailers. It's well worth adding to your library.

Velvet Corn Soup With Crab Meat


1 cup crab meat, washed and drained
6 cups chicken broth
2 cups sweet corn, cream style
2 eggs, separated; yolks lightly beaten, whites stiffly beaten


1/4 tsp salt
1/4 tsp pepper


1 slice ginger, minced
2 tsp cornstarch
1 Tablespoon dry sherry

1. Marinate the crab meat in the ginger, cornstarch and sherry for about 1 hour.
2. Heat the chicken stock. Add the corn and bring to a boil.
3. Add the crab meat mixture and return to the boil.
4. Turn the heat down to a simmer and stir in the egg yolks. Then fold in the egg whites. Simmer for a few minutes and then serve.

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