Summer Crab Soup

By • April 2, 2013 0 Comments

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Author Notes: This is a light little soup I fix during Spring and Summer, for lunch usually. You can also use shrimp (I slice them in half length-wise) or even oysters. I also sometimes add a couple of eggs, beaten, to the soup, to give it a richer flavor. You can substitute whole white mushrooms for the black tree-ear (mu-er) mushrooms as well, if you like. It's pretty versatile and can be cooked different ways to your tastes! The other photo comprises the other two dishes I served with it today: Stir-fried bokchoy with Dofu, and pan-fried pork jiaozi (frozen dumplings fried in a bit of sesame seed oil, then lightly steamed).


Serves 3

  • 1/2 pound sushi crab, cut into pieces OR 1/2 lb. shrimp, raw OR 1/2 pound oysters, raw
  • 1/2 can yellow sweet corn
  • 1 bunch cilantro, chopped
  • 1 cup sliced white mushrooms OR black tree-ear mushrooms
  • 1 large chicken bouillon cube, crumbled
  • 1 teaspoon dried chopped garlic
  • 1/2 bunch green onions, chopped (green only)
  • 1/2 teaspoon powdered ginger
  • 1/2 cup ShaoXing wine
  • 1/2 tablespoon cornstarch
  1. Put 2 quarts water on to boil and add the ginger, garlic and bouillon. When the broth begins to boil, add the crab/shrimp/oysters (whichever you prefer) and mushrooms (black or white). Let simmer on low heat for 10 minutes
  2. Add the corn, cilantro, cornstarch and Shaoxing wine last, and simmer for another 5 minutes, stirring well. Pour into soup bowls and garnish with fresh green onion. Let it sit to cool a moment before serving (this helps it thicken a bit).

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