If you’re craving a simple and comforting soup, my Chinese Crab Egg Drop Soup is just what you need! This easy-to-make soup features real crab meat and silky egg ribbons, all in a flavorful, homemade broth! Ready in just 6 minutes, it’s perfect for any meal and can be made with ingredients you likely already have on hand—let’s dive into this quick and satisfying dish!
Table of Contents
Why I Love This Recipe
I crafted my Chinese Crab Egg Drop Soup to be the perfect light and flavorful side dish that complements so many Asian-inspired meals. It’s a simple, quick soup that uses real crab meat to bring a delicate, savory flavor using a Egg Drop Soup base, all ready in less than 6 minutes! This recipe is great for anyone looking for a flavorful, no-fuss soup just like my Shrimp Egg Drop Soup and Egg Miso Soup!
The best part? You can use canned, fresh, or frozen crab meat depending on what you have available, making it super adaptable for everyone and a go to choice in my kitchen! Trust me, once you try it, this will become your go-to side soup for any meal—give it a try now!
Ingredients
Ingredients
- Chicken Broth – chicken stock that comes in a can or tetra pack found at grocery stores. I recommend using full flavor for best taste.
- Crab Meat – canned crab meat. Can be shredded or lump meat. You can also use fresh or frozen crab meat if preferred.
- Eggs – beaten.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Salt – sea salt preferred.
- White Pepper – ground White Pepper in a bottle.
- Corn Starch – standard corn starch used as a thickener for you corn starch slurry. Can also use your thickener of choice.
- Green Onion – chopped used as a garnish.
Essential Kitchen Equipment
Directions
Step 1 Drain the water from the canned crab meat and set it aside.
Step 2 In a mixing bowl, combine cornstarch and water to make a cornstarch slurry.
Step 3 Add chicken broth to a large pot and bring it to a soft boil. Once boiling, reduce the heat to medium-low, then add the crab meat and cook for 60 seconds.
Step 4 Next, add soy sauce, salt, white pepper, and the cornstarch slurry. Stir well until the mixture thickens, then reduce the heat to low.
🧂 Restaurant Flavoring Pro Tip
For that authentic restaurant-style egg drop soup taste, consider adding 1/4 tsp of MSG to enhance the flavor.
Step 5 Slowly stream the beaten eggs into the soup while stirring gently.
🥚 Streaming Egg Pro Tip
Ensure your soup is on Low Heat and Consistently Stir while gradually pouring in the beaten eggs to achieve those silky-smooth egg ribbons.
Step 6 Transfer the soup to a serving bowl and top with chopped green onions.
🧂 Flavor Adjustment Pro Tip
To fine-tune the flavor of your soup, consider using Salt and White Pepper for adjustments if needed, rather than relying on additional soy sauce.
Recipe Variations
For a slightly heartier variation, you can add a seafood medley mix to create my Seafood Egg Drop Soup, which brings even more depth to the dish with a variety of tender seafood flavors. If you prefer something simpler but still flavorful, adding shrimp to the soup will give you my Shrimp Egg Drop Soup, perfect for those who love the delicate taste of shrimp. For a more traditional take, simply omit the crab meat, and you’ll have a classic Egg Drop Soup that’s just as delicious with its smooth, savory broth and silky egg ribbons!
Pairing Recommendations
Since egg drop soup has a light and delicate flavor, it pairs beautifully with dishes that offer a balance of textures and flavors. For a refreshing and nutritious side, try serving it with my Baby Bok Choy Stir Fry or Stir Fry Garlic Kale, both packed with vibrant greens that complement the soup’s subtle taste. If you’re looking for a protein-packed addition, my Simple Hainan Chicken or Steamed Fish Fillets are classic choices that bring a satisfying yet light protein element to the meal!
Frequently Asked Questions
Can I use frozen crab meat for this recipe?
Yes, you can use frozen crab meat. Just make sure to thaw it completely before adding it to the soup.
How do I get the perfect egg ribbons in the soup?
Slowly stream the beaten eggs into the soup while stirring gently to create smooth, silky ribbons.
Can I substitute the crab meat with another protein?
Yes, you can substitute the crab meat with shrimp or a seafood medley for a different flavor.
Storage Tips
Store your leftovers in an airtight container in the refrigerator, where they will remain fresh for 5-7 days.
Other Recipes You Might Like
Watch How To Make It
Chinese Crab Egg Drop Soup
Ingredients
- 28 oz Chicken Broth
- 6 oz Canned Crab Meat can sub with fresh crab
- 2 Eggs beaten
- 1/2 tsp Soy Sauce
- 1/8 tsp Salt
- 1/8 tsp White Pepper
- 1 tbsp Corn Starch
- 2 tbsp Water
- 1 Stalk Green Onion chopped
Instructions
- Gather all the ingredients.
- Drain the canned crab meat and set it aside.
- In a bowl, mix cornstarch and water to create a slurry.
- Pour chicken broth into a large pot and bring it to a soft boil. Once it’s boiling, lower the heat to medium-low, then add the crab meat and cook for about 60 seconds.
- Add soy sauce, salt, white pepper, and the cornstarch slurry to the pot. Stir until the mixture thickens, then reduce the heat to low.
- Slowly pour the beaten eggs into the soup while gently stirring.
- Pour the soup into a serving bowl and garnish with chopped green onions.
Nutrition
*Values Based Per Serving
