This tasty Crab Egg Drop Soup is a stepped up version of the popular Chinese restaurant egg drop soup! It's so much better than any takeout soup you can get, and an extremely easy soup to make!!
Crab Egg Drop Soup Recipe {with Asparagus Spears}
One of my husband's favorite parts of having Chinese food 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!
How To Make Crab Egg Drop Soup
I start my broth, either seafood broth or chicken broth, and ginger in a large stock pot and bring to a boil while I wash and cut my asparagus then prep my cooked crab meat.
Once the broth is boiling, reduce the heat to medium and add the asparagus.
Cover the pot and allow the asparagus to simmer for about 3 minutes, so that it is partially cooked just to the point of starting to get tender.
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.
Reduce the heat to a medium low temperature and temper the beaten egg by slowly adding 1 tablespoon of the hot broth and whisking it into the beaten egg as you add the broth.
Add another tablespoon or two of the broth to temper the egg.
Next, slowly pour the tempered egg mixture into the broth while stirring to get nice thin threaded egg in your soup.
Combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the cornstarch slurry in, allowing the soup to thicken by cooking for about a minute.
Then add the rest of the ingredients including dry sherry, sesame seed oil, soy sauce, and cooked crab meat.
Stir the soup to combine all of the ingredients. Allow your crab egg drop soup to simmer on low just long enough to warm the crab meat before serving, about 2 - 3 minutes.
Taste before serving, if you would like it a bit more salty add some more soy sauce.
Garnish with fried wonton strips, or sliced green onions. Enjoy!
*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 crab meat appearance.
Crab Egg Drop Soup
Ingredients
- 32 oz chicken broth (1 32 oz carton)
- 2 tsp ginger (fresh, minced)
- 1 lb asparagus (1 bunch, washed and sliced into 2 inch pieces)
- 1 egg (beaten)
- 1 Tbsp cornstarch
- 2 Tbsp water (to mix with the cornstarch)
- 1 Tbsp dry sherry
- 1 tsp sesame seed oil
- 2 tsp soy sauce
- 8 oz cooked crabmeat
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 Tbsp of the broth to the beaten egg, slowly adding it in while whisking. Add the broth very slowly with the first Tbsp 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 remaining ingredients: dry sherry, sesame seed oil, soy sauce, and 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).
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
This soup looks so pretty and super tasty! Totally in love!