Crab and Corn Porridge
Category: Soups and Appetizers Rating: 3 Contributor: n/a



  • 11 oz. can corn kernels
  • 2 1/2 cups basic chicken stock or 1 can condensed cream of chicken soup
  • 2 green onions, cut into thin rings
  • 1 egg
  • 11 oz. can crab meat, drained
  • 11 oz. can creamed corn

1. If using condensed soup, add 2 cans of water and milk mixed. Bring the stock or soup to just below boiling point.

2. Roughly chop the corn kernels or leave whole. Add the corn kernels and the creamed corn to the stock. Add the crab meat and stir thoroughly.

3. Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time. Remove from the heat and cover. Allow to set for about 40 seconds.

4. Sprinkle with the green onions, stir once and server hot.

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