Crab and Sweetcorn Soup

crab and sweetcorn soup

Crab and Sweetcorn Soup

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Creamy sweetcorn and succulent crabmeat combine to make a velvety rich soup. Whisked egg whites add an interesting texture.
Servings: 4
Calories: 166


  • 1 3/4 pints chicken or fish stock
  • 12 oz creamed sweetcorn
  • 4 oz crabmeat
  • Salt and pepper
  • 1 tsp light soy sauce
  • 2 tbsps cornflour
  • 3 tbsps water or stock
  • 4 spring onions for garnish
  • 2 egg whites whisked


  • Bring the stock to the boil in a large pan. Add the sweetcorn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 - 5 minutes.
  • Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup and bring back to the boil. Cook until the soup thickens.
  • Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.
  • Slice the onions thinly on the diagonal and scatter over the top to serve.
Calories: 166 kcal
Carbohydrates: 23 g
Protein: 14 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 12 mg
Sodium: 1008 mg
Potassium: 482 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 358 IU
Vitamin C: 9 mg
Calcium: 88 mg
Iron: 1 mg
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