Crab and Corn Chopsuey – Panlasang Pinoy

Ever have trouble making your chopsuey tastier? While cooking this type of dish often makes us think of vegetables more than anything else, it also possesses a bright and subtly salty flavor that’s hard to say no to. Adding the slightly sweet and distinct flavor of crab can even make it…

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Ever have trouble making your chopsuey tastier? While cooking this type of dish often makes us think of vegetables more than anything else, it also possesses a bright and subtly salty flavor that’s hard to say no to. However, adding the slightly sweet and distinct crab flavor can make it even better. Do not believe me? Just taste and see in this Crab and Corn Chopsuey!

Chop suey recipe

Today’s recipe is packed with the simple goodness of corn as well as the seafood flavor of our crab. And the best part is that this is absolutely easy to do! You only need some knorr crab and corn chowder to mimic all that flavor. Of course we will also use spices that are commonly used in Chopsuey to really achieve the flavor we want.

If you’re suddenly in the mood to make this Filipino classic with roasted vegetables, let me suggest a few more variations! This is quite a versatile dish, and so you can create different versions, each with their own special appeal. Just look!

Chopsuey Hack

How to Cook Crab and Corn Chopsuey

Pour 3 tablespoons of cooking oil into your wok and heat. Then add 1 yellow onion and 4 cloves of garlic. Fry them until the onion softens. That would be your signal to also add 1 carrot, 1 ½ cups cauliflower florets, and 1 ½ cups broccoli florets to the wok. Cook everything for another 2 minutes.

Then simply incorporate 1 ½ cups cabbage, 1 red bell pepper, 1 green bell pepper and 15 snow peas. Throw these all together.

It’s time to get 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce into the mix. Boil the ingredients together for 2 minutes. Then, in a separate container, mix together 1 ½ cups of water and your 1 ounce Knorr crab and corn chowder. Stir the mixture thoroughly before adding it to your chopsuey. Then maintain the heat until it boils.

You should take 8 ounces of fried extra firm tofu and 12 boiled quail eggs. Add these to the wok and cook until the sauce has reduced and thickened. Finish things off by sprinkling in as much salt and ground black pepper as you like.

Chop suey with egg and tofu

You can simply pop this into a serving bowl of your choice and there you have it! Congratulations on completing your easy yet delicious crab and corn chopsuey! If you’re looking for substitutes for ingredients you don’t already have, I could suggest a few good alternatives for this recipe.

Crab and corn chop suey

If you are interested in anything else related to this recipe, feel free to comment your questions below.

Did you do this? If you take a picture, please tag us on Instagram at @panlasangpinoy or with the hashtag #panlasangpinoy so we can see your creations!

Chop suey recipe

Crab and Corn Chopsuey

Easy Chopsuey Hack with Knorr Crab and Corn Soup.

Preparation: 10 protocol

Cook: 20 protocol


  • Heat oil in a wok. Sauté onion and garlic until onion softens.

    1 yellow onion, 3 tablespoons cooking oil, 4 cloves of garlic

  • Add the carrot, cauliflower, and broccoli. Boil 2 minutes.

    1 ½ cups cauliflower florets, 1 ½ cups broccoli florets, 1 carrot

  • Add the cabbage, peppers and snow peas. Throw.

    1 red pepper, 1 green pepper, 1 ½ cups cabbage, 15 snow peas

  • Add soy sauce and oyster sauce and continue cooking for 2 minutes.

    2 tablespoons soy sauce, 1 tablespoon oyster sauce

  • Combine water and Knorr crab and corn chowder mix. Stir and pour into the wok. Let it cook.

    37 grams Knorr crab and corn chowder, 1 ½ cups water

  • Add fried tofu and quail eggs. Continue cooking until the sauce is reduced and thickened.

    8 ounces extra firm tofu, 12 quail eggs

  • Season with salt and ground black pepper as needed.

    Salt and ground black pepper to taste

  • Put on a serving plate.

  • Surcharge. Share and enjoy!


Nutritional Information

Calories: 239kcal (12%) Carbohydrates: 16G (5%) Protein: 12G (24%) Fat: 15G (23%) Saturated Fatty Acids: 2G (10%) Polyunsaturated fat: 4G Monounsaturated fatty acids: 8thG Trans fats: 0.04G Cholesterol: 228mg (76%) Sodium: 745mg (31%) Potassium: 632mg (18%) Fiber: 5G (20%) Sugar: 7G (8th%) Vitamin A: 4016ie (80%) Vitamin C: 126mg (153%) Calcium: 99mg (10%) Iron: 3mg (17%)

© Copyright: Vanjo Meran

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