CRAB AND SWEETCORN SOUP

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Crab and Sweetcorn Soup image

A firm favourite from the Chinese restaurant that you can make at home in minutes. This is the cheats version, so easy and tasty. This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish.

Provided by Brian Holley

Categories     Crab

Time 11m

Yield 4 serving(s)

Number Of Ingredients 6

1 pint chicken stock (can be made with a cube or two )
150 g tinned sweetcorn
6 imitation crab sticks, cut into 1-inch pieces
4 crab claws, cracked open
1 egg, beaten
2 teaspoons soy sauce

Steps:

  • Boil the stock and add all the other ingredients EXCEPT for the egg.
  • Let cook for five minutes, stir in the egg.
  • Serve.
  • I said it was easy !

Nutrition Facts : Calories 93.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 56.5, Sodium 436.9, Carbohydrate 11.5, Fiber 0.8, Sugar 3.4, Protein 5.9

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