Corn crab soup

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Corn crab soup
Type Soup
Place of origin China
Main ingredients Cream of corn, egg whites, crab meat or imitation crab meat
Cookbook: Corn crab soup  Media: Corn crab soup
Corn crab soup
Traditional Chinese 1. 蟹肉玉米湯
2. 蟹肉粟米羹
3. 蟹肉玉米羹
4. 玉米蟹肉湯
5. 粟米蟹肉羹
6. 玉米蟹肉羹
Simplified Chinese 1. 蟹肉玉米汤
2. 蟹肉粟米羹
3. 蟹肉玉米羹
4. 玉米蟹肉汤
5. 粟米蟹肉羹
6. 玉米蟹肉羹

Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added. It is most likely of southern Chinese origin.


The soup may also be called crab meat and corn soup, sweet corn soup with crab meat, corn soup with crab meat, crab meat with sweet corn soup, or crab meat cream corn soup.


This soup is found in Chinese restaurants in mainland China,[1] Hong Kong,[2] Taiwan,[3] and some Southeast Asian nations such as Singapore,[4] Malaysia, Indonesia, the Philippines, Thailand, and Vietnam. It is particularly popular in Hakka-speaking regions of southern China and Taiwan. It is also popular in Chinese takeout restaurants in the United States, Canada,[5] Europe,[6] and Japan.[7] In the Philippines it is called sopang mais.[8]

The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.

See also[edit]


  1. ^ Archived 7 July 2007 at the Wayback Machine.
  2. ^[permanent dead link]
  3. ^[dead link]
  4. ^ Archived 20 October 2007 at the Wayback Machine.
  5. ^ "menu". 
  6. ^ Archived 11 February 2008 at the Wayback Machine.
  7. ^ "". 
  8. ^ "". 

External links[edit]