Corn crab soup is a Chinese soup that is also served in American Chinese and Canadian Chinese cooking. It is similar to cream of corn soup, with egg white and either crab meat or imitation crab meat added. It is found in Chinese restaurants across mainland China, Hong Kong and Taiwan, and in several Southeast Asian countries including Singapore, Malaysia, Indonesia, the Philippines, Thailand and Vietnam. It is especially popular in Hakka-speaking parts of southern China and in Taiwan, and also in Chinese takeout restaurants in North America, Europe and Japan. In the Philippines it is known as sopang mais. It may be derived from tofu and crab soup, which is also found in North American restaurants.
Facts
Classification
Dietary SuitabilityContains Fish or Shellfish 1 Dietary Suitability Connections
In Cuisine
Source Corn crab soup (Wikipedia)
Uses Ingredient
Source Corn crab soup (Wikipedia)
Source Corn crab soup (Wikipedia)
Source Corn crab soup (Wikipedia)
Sources
1. Corn crab soup (Wikipedia)
Lead paragraph [uses-ingredient]
The soup is similar to cream of corn soup with egg white and crab meat or imitation crab meat added.
In Group: East Asian Soups, Lead paragraph
Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine.
In Cuisine: Chinese Cuisine, Lead paragraph
Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.