5-Min Crab Egg Drop Soup Recipe

Crab Meat Egg Drop Soup is the ultimate 5-minute comfort dish—rich, silky, and full of flavor! Every spoonful is packed with tender crab meat, velvety egg ribbons, and a fragrant chicken broth that warms you from the inside out. Want to know the secret to getting those perfect egg ribbons every time? Let’s make it!

Crab Meat Egg Drop Soup Recipe

Serves: 4–6
Prep time: 2 minutes
Cook time: 3 minutes

For the crab egg drop soup:
2 stalks scallions
4 large eggs
2 tablespoons cornstarch, replace with tapioca starch or sweet potato starch
6 tablespoons water
6 cups unsalted chicken stock
1/4 teaspoon salt
1/2 pound crab meat, deshelled
Dash of sesame oil
Pinch of white pepper

Crab Meat Egg Drop Soup Instructions

1. Prepare the ingredients:

• Chop the scallions.
• In a bowl, crack the eggs and whisk until smooth.
• In a small bowl, mix cornstarch and water to make a slurry.

2. Make the soup:

• In a pot over high heat, add the unsalted chicken stock and season with salt.
• Bring to a simmer, then add the crab meat and cook for 1 minute until heated through.
• Stir in the cornstarch slurry and let the soup thicken slightly.

3. Create the egg ribbons:

• Reduce the heat to medium and slowly drizzle in the beaten eggs in a circular motion.
• Bring the heat back to high, let it set briefly, then gently stir.

4. Finish and serve the crab egg drop soup:

• Add the scallions, sesame oil, and white pepper. Stir gently and serve hot.

Tips & notes

• Cornstarch slurry: it helps to thicken the soup.
• Make sure the broth is simmering hot—if it’s not hot enough, the eggs won’t set properly.
• Lower the heat to medium before pouring so the eggs don’t break apart too quickly.
• For thin ribbons: pour the eggs slowly in a thin stream while gently stirring in one direction.
• For thick ribbons: pour the eggs, wait a few seconds to let them set, then stir gently.