Corn crab soup

Corn crab soup is a cherished dish in Chinese cuisine, featuring both American and Canadian variations. Unlike typical cream of corn soup, this version distinguishes itself by incorporating egg whites and either real or imitation crab meat. On menus, you might find it listed under names like "crab meat and corn soup" "sweet corn soup with crab meat" or "crab meat cream corn soup."

This comforting soup can be found in Chinese restaurants across Mainland China, Hong Kong, Taiwan, and various Southeast Asian countries, including Singapore, Malaysia, Indonesia, the Philippines, Thailand, and Vietnam. It enjoys particular popularity in Hakka-speaking regions of southern China and Taiwan. If you’re dining at a Chinese takeout in the United States, Canada, Europe, or Japan, you’re likely to see it on the menu as well. In the Philippines, this dish is known as "sopang mais."

Some food enthusiasts believe that corn crab soup has its origins in tofu-crab soup, another favorite in North American Chinese restaurants.