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- 12 oz. sweet corn, creamed
- 4 oz. crabmeat
- 1 tsp. light soy sauce
- 2 tbsps. cornstarch
- 2 tbsps. water or stock
- 4 green onions for garnish
- 2 egg whites, whisked to form peaks
1.Bring stock to a boil in large pay. Add corn, crabmeat, seasoning, and soy sauce. Allow to simmer for 4–5 minutes.
2.Mix the cornstarch and water or stock and add a spoonful of the hot soup.
3.Return the mixture to the soup & bring to the boil. Cook until the soup thickens.
4.Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.
5.Slice the onions thinly on the diagonal and scatter over the top to serve.
- Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe