Top 10 Best Crab Soup Recipes

Ingredients:

• 1 kg Crab
• 100g Pork Brain
• 1 kg Chicken Bones
• 3 Chicken Eggs
• 30 Quail Eggs
• 2 American Corns
• 12 Dried Shiitake Mushrooms
• 1 Large Ginger
• 1 Sprig Cilantro
• 100g Tapioca Starch
• 2 tbsp Sesame Oil
• Salt, Seasoning Powder, Sugar, MSG, Pepper

Preparation:

Prepare Crab Meat:

• After purchasing the crab, avoid cutting the ropes. Turn the crab upside down and use a sharp knife or scissors to puncture the belly to straighten its legs and claws, then wash it with saltwater.
• Boil the crab in a pot with some water until it turns orange. Remove the crab and let it cool.
• Next, separate the crab shell and remove the meat without spilling the roe.
• Tip: To make handling the crab easier, freeze it for 1-2 hours after purchasing. When boiling, use minimal water to preserve the sweetness. The water should only cover the crab slightly.

Prepare Pork Brain:

• Rinse the pork brain with saltwater and then clean it with fresh water. Place it in a bowl.
• Bring a pot of water to boil, add pork brain with 1/2 tsp salt, and steam for 10-15 minutes until fragrant, then remove the bowl.
• Once cooled, dice the pork brain into small cubes.
• Tip: To eliminate any unpleasant odor, add a pinch of ground pepper, sliced shallots, or spring onions to the pork brain while steaming. Be careful when handling the hot bowl, let it cool slightly before removing it.

Prepare Other Ingredients:

• Peel and finely crush the ginger. Clean and chop the cilantro.
• Remove the husk from the corn, clean it, and cut it into chunks.
• Soak the dried shiitake mushrooms in warm water for 10 minutes, then rinse, squeeze out excess water, and slice into thin strips.
• Boil the quail eggs until cooked, then soak them in cold water to peel the shells.
• Mix 100g tapioca starch with 4 tbsp water in a bowl until fully dissolved.

Prepare the Broth:

• Bring a pot of water with crushed ginger and 1 tsp salt to a boil. Add the chicken bones and cook for 10 minutes.
• Add the corn and simmer for another 30 minutes to extract the sweetness from the broth.

Separate Corn Kernels and Beat the Eggs:

• After 30 minutes, remove the corn and chicken bones from the pot. Add 1 tbsp sugar, 1 tsp MSG, 1 tsp salt, and 1 tbsp seasoning powder. Stir well, and bring to a boil.
• Allow the corn to cool slightly and separate the kernels.
• Beat 3 chicken eggs with 1/2 tsp seasoning powder.

Cook the Soup:

• Once the broth is boiling, add the corn kernels, shiitake mushrooms, crab meat, pork brain, and quail eggs. Stir well and cook for 7-8 more minutes.
• Slowly add the tapioca starch mixture into the pot, stirring continuously, and cook for another 10 minutes.
• After 3-5 minutes, the soup will thicken. Add 2 tbsp sesame oil, pour in the beaten eggs slowly, and stir for 2 minutes until the eggs are cooked and blended with the other ingredients.
• Finally, adjust the seasoning to taste, serve in bowls, and garnish with cilantro and a pinch of pepper.

Serving:

• The pork brain crab soup will have a rich aroma. The broth is smooth and sweet, and the ingredients combine perfectly for a delicious dish. Best enjoyed while hot! Show off your cooking skills and serve this delicious meal to your family!

Ingredients:

• 1-2 crabs
• 150g asparagus
• 1 egg
• 2 tablespoons of tapioca starch
• 300ml chicken broth
• Sesame oil
• Seasonings, shallots

Instructions:

• Step 1: Prepare the ingredients:
  • Wash the asparagus, remove the tough ends, and chop it into small pieces.
  • Clean the crab, steam it, then remove the meat and mash it finely.
  • Mix the tapioca starch with cold water to dissolve.
  • Crack the egg into a bowl and beat it.

• Step 2: Put a pot on the stove, pour the chicken broth into it, and bring to a boil. Then add the asparagus and simmer until soft.
• Step 3: Stir-fry the crab meat with sesame oil and shallots until fragrant.
• Step 4: Once the asparagus is tender, slowly pour the tapioca starch mixture into the pot, stirring until the soup reaches the desired thickness.
• Step 5: Gradually add the beaten egg into the soup, stirring well. Adjust the seasoning to taste, and let the soup return to a boil before serving.

Ingredients:

• 200g chicken breast
• Chicken bones (or pork bones as a substitute)
• 100g shiitake and snow mushrooms
• 400g peeled crab meat
• 1 piece of fish maw (or dried pork skin)
• 3 eggs
• 1 onion
• Spring onions, coriander
• 50g tapioca starch
• Seasonings: Salt, sugar, chicken stock powder, cooking oil, soy sauce, sesame oil

Preparation:

Preparing the ingredients:

• Rinse the chicken breast and bones, briefly blanch them in boiling water to remove odors and impurities, then place them in a pot with 1 liter of water to simmer for the broth. Skim the surface regularly to keep the broth clear.
• After about 15-20 minutes, remove the chicken breast, and continue simmering the bones for another 20 minutes. Once done, strain the broth to remove any remaining bone fragments. Clean the mushrooms, pork skin, and onion, then soak the mushrooms and pork skin to soften. Dice them afterward.
• Soak the dried pork skin, shiitake mushrooms, and snow mushrooms in warm water until soft, then rinse them thoroughly and let them drain.

Cooking:

• Once the broth is rich, remove the bones, then add the onion, shiitake mushrooms, and snow mushrooms. Cook until tender, then stir in 1 spoonful of rock sugar.
• Next, add the diced pork skin and shredded crab meat, then season to taste. Mix the tapioca starch with a little water, then slowly add it to the soup while stirring to thicken the soup.
• Shred the chicken breast and add it to the soup. Crack the eggs, beat the whites, and pour them through a sieve into the soup, allowing the egg strands to form beautifully. Cover and simmer for another 5 minutes before turning off the heat.
• Let the soup cool slightly, then ladle it into bowls. Garnish with quail eggs, spring onions, and a drizzle of sesame oil before serving hot!

Ingredients:

• 1 crab (sea crab)
• 100g pumpkin
• 50g broccoli
• 10g onion
• 30ml heavy cream
• 20ml unsweetened milk
• 10g unsalted butter
• 200ml chicken broth
• Seasonings

Preparation:

• Step 1: Clean the crab, steam it until cooked, then remove the meat and shred it.
• Step 2: Peel and remove the seeds from the pumpkin, wash it, and cut it into bite-sized pieces. Wash the broccoli with salted water, then rinse and drain it, cutting it into small pieces. Peel and finely chop the onion.
• Step 3: Heat a pot, add butter, and sauté the onion until fragrant. Then, add the pumpkin and broccoli, stir well, and pour in the chicken broth. Let it cook for about 15 minutes until the vegetables soften. Once cooked, use an immersion blender or regular blender to puree the soup until smooth.
• Step 4: Add the crab meat, heavy cream, and unsweetened milk to the soup, stir, and cook for a few more minutes. Finally, season with some seasoning powder to taste. Your creamy and delicious crab soup is ready to enjoy!

Ingredients:

• 300g - 500g crab meat
• 200g chicken breast
• 2 eggs
• 10 quail eggs
• 1 preserved duck egg (optional)
• 150g young corn
• 20g shiitake mushrooms
• 50g snow fungus
• Carrot, spring onions, cilantro
• 5 tablespoons cornstarch
• 5 tablespoons fried shallots
• Pepper, sugar, salt

Preparation:

Boiling the crab and chicken:

• Clean the crab and chicken breast.
• Save the chicken broth for the next step to add flavor to the soup.
• Shred the chicken into small pieces, the smaller, the better the soup will taste.

Boiling the eggs:

• Boil the quail eggs for 5 minutes. Once cooked, cool them in water and peel the shells. Set aside.
• For the preserved duck egg, you may choose not to boil it, but it is safer to briefly boil it before slicing it for serving.

Preparing the other ingredients:

• Wash and chop the spring onions and cilantro.
• Soak the shiitake mushrooms in water for 1-2 hours (change the water several times to remove the black color; this will make the soup look better). Soak the snow fungus for 20 minutes until soft, rinse it, remove the stems, and chop it. Drain well.
• Next, boil the young corn, carrot, and shiitake mushrooms for about 5 minutes, then drain them.

Making the Crab Soup:

• Place 1.5 liters of chicken broth in a pot over heat. Add the carrot, corn, shiitake mushrooms, shredded chicken, and crab meat (save two crab claws for garnish). While bringing the soup to a boil, whisk the two eggs and dissolve the cornstarch.
• Once the soup boils, add the soaked snow fungus and remove any foam that forms on top.
• Finally, add the quail eggs. Continue to cook for another 5 minutes to complete the soup. Taste and adjust the seasoning as needed, then serve the soup in bowls. Garnish with spring onions, cilantro, and pepper. If using preserved duck egg, slice it and add it to the soup as well.

Nguyên liệu:

• 1.5 lít nước
• 1 đùi gà
• 1 con cua gạch son
• 0.5 kg tuỷ heo
• 1 gói tóc tiên
• 3 muỗng bột năng
• Cà rốt
• Bắp
• 10 trứng cút
• 2 trứng gà

Cách chế biến:

• Bước 1: Cà rốt thái hạt lựu, bắp tách hột, tóc tiên ngâm, tất cả nguyên liệu rửa sạch
• Bước 2 Đun 1.5 lít nước, nước sôi bỏ gà và cua vào hầm cho nhừ lấy ra xé nhỏ. Luộc trứng cút bỏ vỏ
• Bước 3: Đánh tan 2 trứng gà nêm nếm tuỳ ý đổ từ từ vào nồi khuấy đều
• Bước 4: Bỏ cà rốt và bắp vào nấu sôi, thêm tủy heo trứng cút, gà và cua đã xé nhuyễn vào
• Bước 5: Thêm tóc tiên vào súp, 3 muỗng bột năng pha nước khuấy tan không để vón cục, đổ vào nồi súp nêm nếm vừa ăn

Ingredients:

• 2 crabs
• 4g dried seaweed
• 800g pork bones
• 200g fresh shrimp
• Quail eggs
• 100g peas
• 100g shiitake mushrooms
• 1 chicken egg
• Cornstarch
• Spring onions, cilantro
• Seasonings: salt, pepper, seasoning powder, etc.
• Other necessary tools

Preparation:

Preparing the pork bones:

• Once you have all the ingredients ready, start by preparing the pork bones. Rinse the bones with cold water, then bring a pot of water to a boil.
• Once the water boils, blanch the pork bones to remove any impurities.
• Next, place the pork bones in another pot with fresh water and simmer for about 45 minutes to make a flavorful broth for the soup.
• Simmer the pork bones to make the broth for the soup.

Preparing the crabs and shrimp:

• Choose crabs with lots of meat. Rinse them thoroughly, especially the shell and apron, then boil them until fully cooked.
• After the crabs are cooked, let them cool down a bit, then remove the shell and pull out the meat, placing it in a separate bowl.
• If you’re short on time, you can purchase pre-cooked crab meat from the store.
• Peel and devein the shrimp, then chop them into small pieces suitable for the soup.

Preparing the remaining ingredients:

• Separate the egg yolk from the chicken egg and place it in a small bowl. Add a bit of seasoning powder and beat well.
• Boil the quail eggs and peel the shells.
• Soak the shiitake mushrooms in warm water to soften, then clean and slice them thinly.
• Trim and wash the spring onions and cilantro, then chop them into small pieces.
• Boil the quail eggs, peel, and set aside.
• Soak the seaweed in cold water for about 15 minutes, then chop it into small pieces.

Making the Crab Seaweed Soup:

• Once the pork bones have simmered, remove the bones and strain the broth. Bring the broth to a boil again.
• Add the corn kernels and peas to the broth, and cook until they are soft. Then, add the shredded crab meat, shiitake mushrooms, and quail eggs to the pot.
• When the mushrooms are cooked, season the soup with salt, sugar, seasoning powder, and stir well. Let it come to a boil again before reducing the heat.
• Mix cornstarch with water, stir until dissolved, and add it to the soup gradually, stirring constantly to avoid clumping.
• Do the same with the chicken egg, adding it slowly while stirring until cooked.
• Finally, add the seaweed and stir it in. Turn off the heat and serve the soup.
• Let the soup cool slightly, then ladle it into bowls. Top with spring onions, cilantro, and a dash of pepper to enhance the flavor and appearance.

Ingredients:

• 3 crabs
• 1kg pork bones
• 200g shrimp
• 10 quail eggs
• 100g shiitake mushrooms
• 200g corn kernels and peas
• 2 chicken eggs
• 10g tapioca flour
• Green onions, cilantro
• Seasonings: seasoning powder, salt, sesame oil, pepper

Steps to make crab soup:

Prepare ingredients:

• Clean the pork bones with cold water, briefly blanch them in boiling water to remove impurities, then wash again. Afterward, add 1.5 liters of water to a pot and simmer the bones for 30-45 minutes to extract the flavor.
• While cooking, simmer the bones over low heat and skim the scum to keep the broth clear. A tip for better broth: discard the first water and use the second batch, but since we already blanched the bones, you may skip this step.
• Buy crabs with good meat, clean them thoroughly, especially the shell and the apron, then cook them. Once cooled, remove the meat and set it aside. You can also purchase pre-shelled crab meat from stores.
• Clean and peel shrimp, remove the black vein, then chop into small pieces. Boil the quail eggs, peel them, and slice the shiitake mushrooms after soaking them in warm water. Separate the egg yolks, add seasoning powder, and beat well. Mix the tapioca flour with water to create a smooth slurry.

Cooking the soup:

• After about 45 minutes, remove the pork bones and strain the broth to keep it clear for a clean taste.
• Bring the strained broth back to a boil, then add the corn and peas. Cook until tender.
• Next, add shredded crab meat, shrimp, shiitake mushrooms, and quail eggs to the pot. Season with salt, seasoning powder, sugar, and fish sauce. Stir well, cover, and wait for the soup to boil again before reducing the heat.

Finishing touches:

• About 7-10 minutes before turning off the heat, slowly add the tapioca slurry into the soup, stirring in a clockwise motion. Then, do the same with the beaten egg yolks. Stir until the mixture thickens and the egg strands form. Cover and cook for a few more minutes before turning off the heat.

Allow the soup to cool slightly, then serve in bowls, sprinkle with a little pepper and chopped green onions and cilantro, and enjoy while it's still warm to avoid the fishy taste!

Ingredients:

• 150g crab meat
• 1kg bones for broth
• 1 American corn
• 100g chicken breast
• 50g shiitake mushrooms
• 50g snow fungus
• 2 eggs
• 50g tapioca starch
• 10 boiled quail eggs (with shells)
• 1 century egg (peeled)
• 10g cilantro
• Seasoning (salt, pepper, sesame oil) 20g

How to Prepare:

Make the broth:

• Boil the bones, wash them clean to remove impurities. Simmer for about 1 hour and strain out 1 liter of broth for the soup.

Prepare the ingredients:

• Chicken: boil, then shred.
• Corn: wash and remove the kernels.
• Shiitake mushrooms and snow fungus: soak to rehydrate and slice.
• Tapioca starch: mix with 30ml water.

Make the soup:

• Bring the broth to a boil, then add the corn, shredded chicken, and shiitake mushrooms. Cook until done, then add 2 teaspoons of salt and adjust seasoning to taste.

Finish the dish:

• Next, add the crab meat and snow fungus.
• Gradually add the tapioca starch, stirring until the soup thickens. Be careful not to add all at once to avoid it becoming too thick.
• Slowly pour in the beaten eggs while stirring in one direction to create a beautiful swirl. You can filter out just the egg whites for a more delicate effect.
• Cook until the soup turns clear, add the quail eggs, and then turn off the heat. Ladle into bowls, garnish with cilantro, century egg, ground pepper, and chili to taste, and enjoy.

Result:

• This crab soup, with its vibrant mix of crab, vegetables, and other ingredients, is visually appealing and rich in nutrients, particularly calcium, which is great for health. It's perfect for cold days and can also serve as an appetizer for a festive meal.

Ingredients:

• 2 crabs (about 500g)
• 300g Chicken breast
• 300g Shrimp
• 30 quail eggs
• 1 medium-sized Red radish
• 50g Cornstarch
• 4 Eggs
• Spring onions
• Coriander
• 1 ear of Baby corn
• Seasonings: Salt, sugar, fish sauce, pepper, sesame oil

Preparation:

Preparing ingredients:

• Rinse the chicken breast, boil until cooked, allow it to cool, and shred it into small strips. Keep the cooking water to use for the broth.
• Rinse the crabs thoroughly, scrub the shell and apron clean, then boil them. Once cooked, let them cool before removing the shell and extracting the meat. Use either river shrimp or prawn, clean them, boil, peel, and chop into small pieces.
• Peel and remove the kernels from the baby corn. Peel the radish, wash it, and cut into small cubes. (You can briefly blanch the radish in boiling water to prevent it from discoloring in the soup.)
• Boil the quail eggs, peel, and set them aside.
• Clean the spring onions and coriander, discard the roots and wilted leaves, chop finely.
• Separate the egg whites from the yolks, add a teaspoon of seasoning powder, and whisk well.
• Mix the cornstarch with some cooled boiled water, stirring until the powder dissolves.

Cooking the soup:

• Place the chicken broth into a pot, adding enough cold water to make the right amount for the soup. Once the water is boiling, add the ingredients in the following order: baby corn, radish, shredded chicken, shrimp, crab meat, and season to taste. Stir well.
• Slowly pour in the cornstarch-water mixture and egg whites into the pot. Be sure to pour from a height while stirring in a clockwise motion to help the starch dissolve and the egg whites form beautiful strands.
• Once the soup has thickened and the vegetables are tender, ladle the soup into bowls, adding the quail eggs and garnish with spring onions and coriander. Serve hot. For extra flavor, add soy sauce and ground pepper to taste!