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Corn and Crabmeat Soup
Source: dLife

A creamy corn soup with pieces of crabmeat makes this soup a true delight to eat.

Rating:
Prep Time: 5 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 121.1
Total Carbs 17.1 g
Dietary Fiber 1.1 g
Sugars 4.4 g
Total Fat 1.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.0 g
Potassium 147.7 mg
Protein 10.1 g
Sodium 408.9 mg
Dietary Exchanges
, 1/2 Vegetables , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 oz  cooked crab
0 1/2 tsp  fresh ginger root
2 tbsp  whole milk
1 tbsp  cornstarch
2 each  egg whites
2 1/2 cup  low sodium vegetable broth
1 cup  cream style canned corn
1 pinch  salt and pepper
0 1/2 cup  chopped scallions
Directions
  1. Flake the crabmeat and mix with the ginger in a bowl. In a separate bowl, mix the milk and cornstarch until smooth.
  2. Beat the egg whites until frothy.
  3. Add the milk and cornstarch mixture and beat again until smooth. Blend with the crabmeat.
  4. In a wok, (or large pan), bring the vegetable stock to a boil. Add the creamed corn and bring back to a boil.
  5. Stir in the crabmeat and egg white mixture, season to taste, stir gently until well blended.
  6. Serve garnished with chopped scallions.

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