Best 2 Crab And Corn Soup Hai Yung Suk Mai Gang Recipes
Indulge in the delightful flavors of Crab and Corn Soup, a classic dish loved by many. This savory soup, also known as Hai Yung Suk Mai Gang, hails from Chinese cuisine and boasts a rich broth brimming with tender crab meat, sweet corn kernels, and a medley of aromatic vegetables.
In this comprehensive guide, we'll take you on a culinary journey with three variations of Crab and Corn Soup. From the traditional Cantonese-style soup to a spicy Szechuan version and a comforting Korean-inspired recipe, each variation promises a unique taste experience.
Whether you're a seasoned cook or just starting out, our step-by-step instructions, cooking tips, and ingredient lists will guide you through the process of creating this delectable soup. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Crab and Corn Soup!
CRAB AND CORN SOUP (HAI YUNG SUK MAI GANG)
I first had this soup in a very good Chinese restaurant. It is very easy to make. Simple and tasty. You really should not use imitation crab meat for this soup.
Provided by Lucky13
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
- *Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.
Nutrition Facts : Calories 130.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 64.8, Sodium 876.5, Carbohydrate 22.2, Fiber 1.4, Sugar 3.8, Protein 8.8
CREAMY CORN CRAB SOUP
This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
Tips:
- Use fresh ingredients. Fresh crab and corn will give your soup the best flavor. If you can't find fresh crab, you can use frozen crab, but make sure it's thawed before using.
- Don't overcook the crab. Crab meat is delicate and can easily become tough if it's overcooked. Cook the crab just until it's opaque and tender.
- Use a variety of vegetables. In addition to corn, you can also add other vegetables to your soup, such as carrots, celery, onions, and bell peppers.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or rice vinegar for a bit of acidity.
- Serve the soup hot. Crab and corn soup is best served hot, so make sure to reheat it if you're serving it later.
Conclusion:
Crab and corn soup is a delicious and easy-to-make soup that's perfect for a light lunch or dinner. It's also a great way to use up leftover crab meat. With a few simple ingredients and a little bit of time, you can make a delicious bowl of crab and corn soup that your family and friends will love.
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