This crab egg drop soup is a delicious and easy upgraded version of the popular Chinese restaurant egg drop soup! It's so much better than any takeout soup you can get and an extremely simple soup to make! You'll never want the original version again!
Crab Egg Drop Soup Recipe with Asparagus Spears
One of my husband's favorite parts of having Chinese takeout is ordering egg drop soup, and he always requests it at home, too. So this soup combines his love for egg drop soup and seafood with my love of asparagus, and thankfully, my daughter Lauren loves it all!
This is a quick and easy soup to make, and it is a go-to for evenings when I am short on time if I happen to have crab on hand. Otherwise, shrimp works beautifully as a substitution!
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🥘 Crab Egg Drop Soup Ingredients, Notes, & Substitutions
- Chicken Broth - 32 ounces of chicken broth.
- Ginger - 2 teaspoons of fresh, minced ginger.
- Asparagus - 1 pound of asparagus. Wash and slice it into 2-inch pieces.
- Egg - 1 large egg, beaten.
- Cornstarch - 1 tablespoon of cornstarch (or try a cornstarch substitute).
- Water - 2 tablespoons of water for making a slurry with the cornstarch.
- Sherry - 1 tablespoon of dry sherry.
- Sesame Seed Oil - 1 teaspoon of sesame seed oil (or try a sesame seed oil substitute).
- Soy Sauce - 2 teaspoons of soy sauce.
- Crab - 8 ounces of cooked crab meat.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crab Egg Drop Soup
If you've never made egg drop soup before, you're going to be shocked at how easy it is! You'll need a large stock pot, a cutting board, a knife, and a whisk.
This recipe will make enough soup for 4 servings.
Step 1: Boil. In a large stock pot, bring 32 ounces (946 milliliters) of chicken broth and 2 teaspoons (4 grams) of ginger to a boil over medium-high heat.
Step 2: Simmer. Add 1 pound (454 grams) of cut asparagus and then reduce heat to medium-low and simmer, covered, for about 3 minutes (until slightly tender).
Step 3: Add egg. Temper the 1 beaten egg by adding 2-3 tablespoons of the broth to the beaten egg, slowly adding it in while whisking. Add the broth very slowly with the first tablespoon of broth. Then, slowly add the beaten egg mixture to the broth, stirring it in to form thin thread-like strands.
Step 4: Thicken. Add cornstarch mixture (1 tablespoon (10 grams) of cornstarch mixed with 2 tablespoons (30 milliliters) of water) and allow to continue to cook for about one minute, until slightly thickened.
Step 5: Add. Then add the remaining ingredients: 1 tablespoon (15 milliliters) of dry sherry, 1 teaspoon (5 milliliters) of sesame seed oil, 2 teaspoons (10 milliliters) of soy sauce, and 8 ounces (227 grams) of cooked crab meat. Stir to combine and allow to cook for an additional 2-3 minutes until the crab meat is warmed. Taste just before serving; add additional soy sauce (if you desire more salt flavor).
🍽️ What To Serve With Crab Egg Drop Soup
Garnish with fried wonton strips or sliced green onions. Then, serve your soup with some air fryer frozen egg rolls or cream cheese wontons!
Crab rangoons or cream cheese won tons would make another delicious addition! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You do not want to overcook this soup. The asparagus is best when it is not completely limp and falling apart when you go to serve up the soup.
- Either lump or flake crab meat (usually vacuum-sealed in a package or canned) will work, as will frozen crab meat. However, do not use crab substitutes as they are most often made out of pollock fish that is shaped, flavored, and colored to have a crab meat appearance.
- You could use this same recipe for incorporating any of your favorite protein options into egg drop soup instead of crab. Try it with chicken or pork!
🥡 Storing & Reheating
Let your egg drop soup cool to room temperature and then transfer it to an airtight container. Store it in the refrigerator for 3-4 days.
I don't recommend freezing this soup.
Reheating Crab Egg Drop Soup
Pour your leftover soup into a saucepan and warm it on the stovetop over medium heat.
Stir occasionally until the soup has been heated all the way through.
Of course, small portions could also be reheated in the microwave.
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❓ Recipe FAQs
While you could technically freeze this soup, the texture and consistency of the eggs could change when thawed. Instead, I recommend enjoying it fresh or within 3-4 days.
Absolutely! In this recipe, I added asparagus. However, you could also experiment with adding peas, mushrooms, tofu, corn, or spinach!
Sure! If you don't want to use the whole egg, egg whites would work just as well. The flavor will be lighter, but you can incorporate the egg whites following the exact same instructions.
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📖 Recipe Card
Crab Egg Drop Soup
Ingredients
- 32 oz chicken broth (1 32 oz carton)
- 2 teaspoon ginger (fresh, minced)
- 1 lbs asparagus (1 bunch, washed and sliced into 2 inch pieces)
- 1 egg (beaten)
- 1 tablespoon cornstarch
- 2 tablespoon water (to mix with the cornstarch)
- 1 tablespoon dry sherry
- 1 teaspoon sesame seed oil
- 2 teaspoon soy sauce
- 8 oz cooked crabmeat
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large stock pot, bring the broth and ginger to a boil over medium-high heat.
- Add the cut asparagus and reduce heat to medium-low, and simmer, covered, for about 3 minutes (until slightly tender).
- Temper the beaten egg by adding 2-3 tablespoon of the broth to the beaten egg, slowly adding it in while whisking. Add the broth very slowly with the first tablespoon of broth. Then, slowly add the beaten egg mixture to the broth, stirring it in to form thin thread-like strands.
- Add cornstarch mixture and allow to continue to cook for about one minute, until slightly thickened.
- Then add the remaining ingredients: dry sherry, sesame seed oil, soy sauce, and cooked crab meat. Stir to combine and cook for 2-3 minutes until the crab meat is warmed.
- Taste just before serving; add additional soy sauce (if you desire more salt flavor).
Deep Web says
This soup looks so pretty and super tasty! Totally in love!