Corn crab 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
|Simplified Chinese||1. 蟹肉玉米汤
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, Hong Kong, Taiwan, and some Southeast Asian nations such as Singapore, 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, Europe, and Japan. In the Philippines it is called sopang mais.
The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.
- Egg drop soup
- List of Chinese soups
- List of crab dishes
- List of maize dishes
- List of seafood dishes
- List of soups
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