When i was younger, my favorite restaurant in Tulsa was Peking Garden. One of my favorites menu items they had was Crabmeat corn soup. Unfortunatly, the place went out of business and i was pretty bummed. Years later, i came across this recipe. It's not quite the same, but its pretty darn close!

Ingredients

4 serv.

creamed corn↗1 ounce
can
chicken broth↗1 1⁄4 cups
soy sauce↗2 teaspoons
pepper↗1⁄4 teaspoon
crabmeat, shredded (immitation crab works fine, too)↗6 ounces
egg whites, beaten↗2

Step-by-step instructions

1
Mix together first 4 ingredients and bring to a boil.
2
Stir in crabmeat and lower the heat to a simmer. Add more chicken broth if necessary.
3
Remove from heat and stir in egg whites. Make sure the soup is hot enough to cook the egg whites through.
4
Serve!

Source: food.com

Original recipe ↗

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