- 1 tablespoon vegetable oil
- 1 cup sweet corn kernels
- 2 cups fish stock
- salt and pepper to taste
- 1 egg, beaten
- 1 (6 ounce) can crabmeat, drained and flaked
- Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.
- To serve, divide the crabmeat into 4 bowls, and ladle the hot soup over it.