Crab & Corn Egg Drop Soup - Where soul warming comfort meets healthy convenience

A comforting, protein-rich seafood soup made with premium crab and pantry staples — perfect for healthy eating and quick meals using frozen seafood.

If you love nourishing, high-protein soups that feel indulgent yet light, this Crab & Corn Egg Drop Soup is a must-try. Made with Sunny Seafoods' quality frozen seafood, sweet corn and silky egg ribbons, it’s a delicious way to enjoy the benefits of frozen seafood at home.

This recipe comes together quickly, making it ideal for busy weeknights or when you want a wholesome, warming dish without fuss. It’s naturally gluten-free, packed with protein and pairs beautifully with other healthy frozen seafood favourites like prawns or dumplings.

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Ingredients

Soup

•1 pack Sunny Seafood Jumbo Crab Meat

• 4 crab sticks, shredded

• 4 cups chicken broth

• 1 cup creamed corn

• 3 eggs, whisked

Seasoning

• 1 tsp ginger powder

• ¼ tsp garlic powder

• ¼ tsp white pepper

• 1 tsp turmeric

• 1 tsp black pepper

• 1 tsp kosher salt

• 1 tsp chicken bouillon

Thickening slurry

• 2 tsp corn starch

• 3 tbsp water

Garnish

• 1 spring onion, finely chopped

• ½ tsp sesame oil

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Method

1. Heat the broth

Gently heat the chicken broth in a pot until it reaches a light simmer.

2. Prepare the slurry

In a small bowl, mix the corn starch with water until smooth. Set aside.

3. Season the soup

Add ginger powder, garlic powder, turmeric, white pepper, chicken bouillon, salt and black pepper to the simmering broth. Stir well to combine.

4. Add seafood and corn

Add the jumbo crab meat, shredded crab sticks and creamed corn. Stir gently and return the soup to a simmer.

5. Thicken

Slowly pour in the corn-starch slurry while stirring continuously until the soup reaches your desired thickness. (For a thicker consistency, prepare and add a little extra slurry.)

6. Create egg ribbons

Reduce heat slightly. Slowly drizzle in the whisked eggs while stirring gently in a circular motion to create silky egg ribbons.

7. Serve

Ladle into bowls and finish with a few drops of sesame oil, chopped spring onion and extra pepper to taste.

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