Crab Drop Soup

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This is nothing but egg drop soup, jazzed up with crab meat. I prefer cooking this myself to minimize the amount of salt, because believe it or not, I actually care about my health…I use low-sodium chicken broth. And to further strengthen my campaign for “healthy eating”, I use only one egg yolk, the rest are egg whites. I can almost feel my six-pack abs forming as I’m typing this….

Sautee 1 cup of crab meat in olive oil and garlic, add some minced ginger. Set-aside
Sautee 1 cup of crab meat in olive oil and garlic, add some minced ginger. Set-aside
Beat 1 whole egg plus two egg whites, until foamy. Set aside
Beat 1 whole egg plus two egg whites, until foamy. Set aside
Bring to boil 4 cups of chicken stock
Bring to boil 4 cups of chicken stock
Slowly pour the beaten eggs, mixing throughout the entire process. This will ensure that eggs will clump uniformly. You don't want big and small pieces
Slowly pour the beaten eggs, mixing throughout the entire process. This will ensure that eggs will clump uniformly. You don’t want big and small pieces
Add the cooked crabs
Add the cooked crabs
Bring to a simmer again. then serve!
Bring to a simmer again, then serve!

Optional: You can add corn, to give the soup some nice crunch. You can also thicken it, restaurant style, by mixing two tablespoons of  corn starch and 1/4 cup water. Add this towards the end.

I have tried using chicken instead of crab and it’s just as good!

 

 

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