Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added. It is most likely of southern Chinese origin.


This soup is found in Chinese restaurants in mainland China, Hong Kong,Taiwan,and some Southeast Asian nations such as Singapore,Malaysia, Indonesia, the Philippines, and Thailand. It is particularly popular in Hakka-speaking regions of southern China and Taiwan. It is also popular in Chinese takeout restaurants in the United States, Canada,Europe,and Japan.In the Philippines it is called sopang mais.

The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.