Crab And Corn Soup (Hai Yung Suk Mai Gang) - cooking recipe

Ingredients

4 ounces crabmeat (fresh) or 4 ounces frozen crabmeat
2 1/2 cups water
15 ounces creamed corn
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons water
1 egg, beaten

Preparation

In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
*Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.