How to make Crabmeat Soup with Sweetcorn -

A classic Chinese soup of crabmeat cooked with creamstyle sweet corn.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Crabmeat (केकड़े का मास), Sweet corn ( cream style) (क्रीम स्टाइल कोर्न/मकई)

Cuisine : Chinese

Course : Soups

Crabmeat Soup with Sweetcorn

Crabmeat Soup with Sweetcorn Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Crabmeat Soup with Sweetcorn Recipe

  • Crabmeat canned 75 grams

  • Sweet corn ( cream style) 250 grams

  • Chicken stock 4 cups

  • Salt to taste

  • Egg 1

  • Crushed black peppercorns to taste

  • Spring onion greens finely chopped for garnishing

  • Chilli vinegar

  • Green chillies 3-4

  • White vinegar 2 tablespoons


Step 1

To make chilli vinegar, finely chop green chillies and transfer into a bowl, add white vinegar and set aside for 20 minutes.

Step 2

Heat chicken stock in a non-stick wok, add cream style corn and mix well. Cook till it thickens. Remove scum from the mixture.

Step 3

Break egg, separate the white from the yolk and add to the wok and mix well. Add crab meat and mix well. Add crushed peppercorns and mix well.

Step 4

Transfer into a serving bowl, garnish with spring onion greens and serve piping hot with chilli vinegar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.