Crab Soup

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200g Chinese mustard (Gai choy)

1 cup carrot (chopped)

2 tbsp chopped onion (chopped)

1/2 cup of crab meat (steamed and shredded)

3 cup seafood (or chicken) stock

Salt and pepper to season

2 tbsp corn starch flurry


  1. To a Corningware casserole, heat the stock and crab, carrots and onion. Add corn starch flurry slowly to thicken the soup. Let the soup simmer for 20 minutes
  2. Cut the Chinese mustard leaves and simmer for another 5 minutes. Season with salt and pepper. Serve when hot.