Fragrant Claypot Flower Crab Cabbage Soup


1 Flower Crab
4 Straw Mushrooms
100g Napa Cabbage
50g Tofu
1 tsp Goji / Wolfberries
300ml Swanson Clear Chicken Broth
500ml Water
2 tbsp Emborg Cooking Cream
1 tsp Minced Ginger
2 tsp Chinese Cooking Wine / Shaoxing Hua Diao Wine ( 紹興花雕酒 )
Dash of pepper


Soak goji berries till soft.
Cut straw mushrooms into halves.
When choosing crab, get one with roes for tastier soup base.
Wash crab thoroughly. Loosen shell by lifting it, then turning crab over to remove shell by peeling it apart from body. Dispose gills from body. Remove crab legs by twisting and pulling them off, or you can simply cut the body into sections.
Using a crab piler, crack the crab claws and legs.
Heat water in claypot and add broth. Rinse cabbage and chop off the end. Cut into equal slices and add into claypot together with ginger. Simmer for about 10 - 15 minutes.
Throw in crabs and mushrooms. Simmer for about 5 mins. *Over-cooking will turn meat tough.
Add cooking cream or milk.
Throw in tofu and goji berries next.
Turn off fire when soup is boiling, and add Chinese wine and pepper. Stir well serve your piping hot Fragrant Claypot Flower Crab Cabbage Soup!


During the Lunar New Year, Steamboat aka Hotpot is extremely popular in Singapore. You will find almost every Chinese household here holding a Steamboat session at least once during the 15 days. Flower Crab and Cabbage are two well-liked ingredients added to the Steamboat because they deliver sweetness to the soup.

Apart from Steamboat, I enjoy making Flower Crab Soup occasionally too. Coupled with the Napa Cabbage aka Tientsin / Tian Jin Cabbage, my family had a piping hot yummy soup!


Sunday, February 5, 2017 - 8:38pm


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