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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.

Ingredients Edit


Directions Edit

  1. Break eggs into a bowl and whisk with a fork.
  2. Bring stock to a boil then add creamed corn, corn kernels and crab and return to boil.
  3. Mix corn starch with a bit of cold water and add gradually to soup to thicken.
  4. Dribble eggs into soup in thin stream while stirring constantly to produce egg threads.
  5. Serve garnished with green onion.
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