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Woosung Wangpoo Crab Soup

Updated on March 25, 2013
main ingredient
main ingredient

Miniature crab soup

  • 2-3 Small crabs - about 500g
  • 2 slices root ginger
  • 1 medium onion chopped
  • 300mi chicken broth
  • 1 teaspoon salt
  • 3 tablespoons dry sherry
  • 1 chicken stock cube
  • 1 1/2 tablespoons cornflour
  • 300ml of milk
  • 1 tablespoon chopped ham
  • 2 teaspoons vegetable oil


  1. Clean the crabs thoroughly.
  2. Chop each crab into four
  3. To 600ml water add the crabs ,ginger and onion boil for about 20 minutes.
  4. Skim off impurities and filter the cooking liquid into the chicken broth through a fine sever or cheese cloth
  5. with tinned or frozen crab,simmer ginger and onion in one cup of water till it has reduced by half.
  6. Add this flavored water with the crab meat to the chicken broth.
  7. Add salt and sherry.
  8. Bring to a gentle boil.
  9. Skim off any impurities.
  10. Add cornflour blended with the milk.
  11. Stir well until the soup thickness.
  12. Sprinkle with chopped ham and vegetable oil.
  13. Serve in a tureen.

# This soup is normally made from the miniature crabs which thrive in Woosung, where the Wangpoo flows into the mouth of the Yangise, but it can, of course, also be prepared from other crabs.


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    • Mariea Jane profile image

      Mariea Jane 6 years ago from SRI LANKA, COLOMBO

      Thank You for your comment mljdgulley354 I really apreciate it. And your wellcome

    • mljdgulley354 profile image

      mljdgulley354 6 years ago

      I am printing this recipe out. I was just given some crab and wondered what to do with it. I usually make a crab filling for mushrooms or puffs. Thank you for sharing