115g / 4 oz fresh or frozen crab meat
600ml / 1 pint water
425g / 15 oz canned creamed sweetcorn, drained
1/2 tsp salt
pinch of pepper
2 tsp cornflour, dissolved in 2 tbsp water (optional)
1 egg, beaten
Method:
If using frozen crab meat, blanch the flesh in boiling water for 30 seconds. Remove with a
slotted spoon and set aside.
In a large saucepan, bring the water to the boil with the crab and sweetcorn and simmer for 2
minutes. Season with the salt and pepper. Stir in the cornflour, if using, and continue stirring
until the soup has thickened. Rapidly stir in the egg and serve.
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