Delicious Crab & Sweetcorn Soup

Well this recipe is for my friend in New Zealand who asked for a healthy recipe.

The recipe is one from Weightwatchers Low Point Spice, great small book of recipes that are both low fat and tasty. Their recipe uses frozen sweetcorn but I have substituted this for creamed sweetcorn as it gives it a more authentic Chinese texture and appearance. You could also substitute the crabmeat for a small skinned chicken breast, boiled and then shredded before adding to the stock.

It makes a great lunch for two or starter for four, serve with some nice and healthy bread.

You will need:-

1 225g tin of crabmeat
1 200g tin of creamed sweetcorn (or if you prefer really healthy option just tin of plain sweetcorn)
1 egg white, lightly beaten
1 teaspoon of sesame oil
1 tablespoon of soy sauce
1 tablespoon of chopped fresh ginger
4 spring onions, finely chopped
2 pints of chicken stock
1 tablespoon of cornflour mixed with 1 tablespoon of water
Freshly ground black pepper to taste

1. In a small bowl beat the egg white and sesame oil together.
2. In a large pan add the stock and bring to the boil.
3. When the stock is boiling add the sweetcorn and simmer for 5 minutes.
4. Add the soy sauce, chopped ginger, pepper and cornflour paste, stir well to mix, continue simmering for 2 minutes then add the crabmeat.
5. Add the egg white and sesame oil mixture, stir continuously for 2 minutes.
6. Add the spring onion and stir. Remove from heat and serve.