Crab with Fish Maw Soup recipe – Súp cua với bông bống cá

This version of crab with fish maw soup is cooked with my homemade seafood broth that I stock up in my freezer. This second version has been most liked by my family and friends who tried it. I hope you enjoy. I bought the lump crab meat from Costco and other ingredients from iFresh market in Orlando, Florida. Refer to my homemade seafood broth recipe here. I usually cook a 24-quart pot of seafood broth to freeze for times like this.

  • Prep time: 30 minutes
  • Cook time: 30 – 40 minutes
  • Serving: I use a 12-quart pot for this recipe.
  • Self-reminders: use two or three cans of quail eggs, use 1 cup dried wood ear for the kids, and omit enoki mushrooms for the kids.


  • 6 quarts homemade seafood broth – see recipe here
  • 1 lb Phillip’s lump crab meat from Costco
  • 2 dried baked fish maw
  • 1 block Soft tofu
  • 1 cup scallion
  • 1 Tbsp minced garlic
  • 3 Tbsp minced shallots
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 2 tsp Sea salt
  • 1/2 cup dried wood ear (black fungus)
  • 4-5 large eggs
  • 1.5 c Corn starch + 1 c water
  • 1 Tbsp vegetable oil
  • 14 oz or 1 bag enoki mushrooms
  • Cilantro (optional)


1. Early prep: Thaw the frozen seafood broth. Soak the dried fish maw for about 3 hours or until it fully expands, making sure the pieces are fully submerged in water. Soak the wood ear for 15 minutes. Diced the fish maws and minced the wood ear. Set aside.

2. Prep the crab meat mixture. Dump the lump crab meat in a small mixing bowl. Add 2 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon ginger powder, 1 teaspoon onion powder, 1 tablespoon minced garlic, and about 3 tablespoon minced shallots, and a cup of finely chopped scallions.

3. I heat up one tablespoon of oil in a 14-inch Hexclad pan and pour the crab mixture into the pan, stir, and cook the crab mixture on high heat for about five minutes when you start smelling the shallots, scallions and garlic blended in with the crab meat. Remove from heat and set aside.

4. Prep the other ingredients. Wash the enoki mushrooms. Beat the eggs. Mix the corn starch and water mixture.

Don’t forget to cube the block of soft tofu! I forgot about this part so had to do that later when my little man reminded me. Important self reminder: Remember to model how to dice the tofu first for the little chefs. The two little chefs decided they wanted to help me diced the tofu. So this quick part turned out like a 10 minute long help. They wanted to know who did the best job dicing the tofu for me. It was a close call.

5. Bring the seafood broth to a boil on medium high heat. Pour in the minced wood ear and diced fish maw. Then the quail eggs. Cook for ten minutes on light constant boil on medium heat. Adding the quail eggs at this time will allow enough time for the eggs to soak up the flavors from the broth.

6. Pour in the crab meat mixture and the enoki mushrooms.

7. When soup is lightly boiling, add the cornstarch mixture.

8. Drizzle in the beaten eggs in a circular motion while stirring the pot at the same time.

9. Gently pour in the cubed soft tofu.

10. Turn off heat. Serve with minced cilantro. My kids don’t like cilantro. Enjoy!

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