Mary Berry Chinese Crab and Sweetcorn Soup Recipe

I was sceptical the first time I made this—mostly because I’ve had versions that tasted like tinned cream-style corn with mystery seafood. But Mary’s take is light, fresh, and quietly elegant. It’s more about real crab flavour and warming ginger than it is about thickeners and shortcuts.

The first go didn’t quite hit—I forgot to re-stir the cornflour before adding it and ended up with lumps. Lesson learned. Second time, I made sure to whisk just before pouring it in, and the soup turned glossy and smooth, exactly as it should be.

Now it’s a go-to when I want something warm, light, and a little bit fancy without much effort.

WHY THIS ONE WORKS SO WELL

• Puréeing part of the sweetcorn – This gives the soup body and sweetness without needing cream or milk.
• Ginger + soy + garlic – A base with depth but no overpowering flavours. It tastes clean and fresh.
• Crab at the end – You don’t want to overcook it. Just warm it through to keep it tender and sweet.

INGREDIENTS + WHY THEY MATTER

• Frozen sweetcorn (375g) – Blended into the soup base. Creamy and sweet.
• Hot chicken stock (1 litre) – The backbone. Vegetable stock works too.
• Spring onions (3) – Adds brightness and crunch. Stir some in raw if you like a fresher finish.
• Fresh ginger (1cm piece) – Don’t skip it—it gives warmth and subtle heat.
• Garlic (1 clove) – Just enough to add depth, not dominate.
• Soy sauce (1 tbsp) – Adds saltiness and umami.
• Cooked crabmeat (250g) – Fresh or high-quality tinned. Lump crab works beautifully.
• Cornflour slurry (1 tbsp cornflour + 2 tbsp water) – Thickens just enough to make it silky.
• Sesame oil + coriander – Final flourish for aroma and a bit of flair.

MAKING IT YOURS (WITHOUT RUINING IT)

• No crab? Try cooked shredded chicken or prawns—but don’t call it crab soup
• Vegetarian version? Use veg stock and replace crab with tofu or mushrooms.
• Want it heartier? Add a beaten egg in a swirl at the end for an egg-drop style finish.
• Don’t like coriander? Try sliced spring onion tops or a few drops of chilli oil.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Lumpy texture	Didn’t re-mix the cornflour	Stir the slurry right before adding it in
Crab turned chewy	Overcooked it	Add just before serving and heat gently
Soup too thin	Skipped the cornflour	You need the slurry for that classic body

HOW TO MAKE MARY BERRY’S CHINESE CRAB AND SWEETCORN SOUP

PURÉE THE SWEETCORN
Blend 375g frozen sweetcorn with 250ml of the chicken stock in a food processor until very smooth.

BUILD THE BASE
In a large pan, heat the remaining 750ml stock. Add 3 sliced spring onions, 1cm grated fresh ginger, 1 crushed garlic clove, and 1 tbsp soy sauce. Simmer gently until steaming.

ADD PURÉE + CRAB
Stir in the sweetcorn purée and 250g cooked crabmeat. Gently heat until starting to bubble—don’t boil.

THICKEN THE SOUP
Re-stir 1 tbsp cornflour mixed with 2 tbsp cold water, then pour in while stirring. Simmer gently for about 10 minutes until slightly thickened.

TASTE + SERVE
Season with salt and black pepper. Ladle into bowls, drizzle with a little sesame oil, and top with fresh coriander sprigs.

TIPS FROM MY KITCHEN

• I always defrost the sweetcorn fully before blending—it purées smoother.
• Use lump crabmeat for better texture than shredded or flaked.
• Don’t walk away during the thickening stage—cornflour works fast.

STORAGE + SERVING

• Fridge: Keeps up to 3 days in an airtight container.
• Freezer: Up to 2 months. Best to freeze before adding the crab.
• Reheat: Gently over low heat. Stir often and avoid boiling.
• Serve with: Steamed bao, rice crackers, or a light salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this soup with tinned crabmeat?
A: Yes, just drain it well and use a good-quality brand with minimal additives.

Q: Can I use creamed corn instead of puréed sweetcorn?
A: You can, but it’ll be thicker and sweeter—adjust the soy sauce and ginger to balance it out.

Q: Is this like traditional Chinese crab and corn soup?
A: It’s inspired by it, but this version is a bit lighter and smoother—very Mary in its simplicity.

Q: Can I add egg to this soup?
A: Yes! Whisk one egg and drizzle it in slowly at the end for lovely egg ribbons.

Try More Recipes:

• Mary Berry Creamy Asparagus Soup
• Mary Berry Chestnut Mushroom Soup
• Mary Berry Tomato and Basil Soup