Corn crab soup is a preparation served in Chinese cuisine, Chinese American cuisine, and Canadian Chinese cuisine. This soup consists of corn cream soup with a mixture of egg whites and crabmeat or imitation crab meat. This dish comes from southern China.
This soup is served in Chinese restaurants in mainland China, Hong Kong, Taiwan, and some Southeast Asian countries such as Singapore, Malaysia, Indonesia, Philippines, and Thailand. This food is very popular especially in areas of Hakka language users such as southern China and Taiwan. This dish is also popular in Chinese restaurants in the United States, Canada, Europe, and Japan. In the Philippines, this dish is called sopang mais.
This soup is also the origin of the tofu crab soup, a soup that is also served in restaurants in North America.
