| Type | Soup |
|---|---|
| Place of origin | China |
| Main ingredients | Corn, egg whites, crab meat or imitation crab meat |
| Corn crab soup | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 1. 蟹肉玉米湯 2. 蟹肉粟米羹 3. 蟹肉玉米羹 4. 玉米蟹肉湯 5. 粟米蟹肉羹 6. 玉米蟹肉羹 | ||||||||||
| Simplified Chinese | 1. 蟹肉玉米汤 2. 蟹肉粟米羹 3. 蟹肉玉米羹 4. 玉米蟹肉汤 5. 粟米蟹肉羹 6. 玉米蟹肉羹 | ||||||||||
| |||||||||||
Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is similar to cream of corn soup with egg white and crab meat or imitation crab meat added.
This soup is found in Chinese restaurants across mainland China,[1] Hong Kong,[2] Taiwan,[3] and some Southeast Asian nations such as Singapore,[4] Malaysia, Indonesia, the Philippines, Thailand, and Vietnam. It is particularly popular in Hakka-speaking regions of southern China and Taiwan. It is also popular in Chinese takeout restaurants in the United States, Canada,[5] Europe,[6] and Japan.[7] In the Philippines it is called sopang mais.[8]
The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.[citation needed]
