Fusion-HA!: Corn Crab Soup + French Onion Soup au Gratin! Corn Crab Soup au Gratin!

This Corny/Crabby Tale gets a cheesy ending!

Corn Crab Soup au Gratin ingredient roll call.

Fusion-HAFusion-HA! is a food series experiment. It is the synthesis of two distinctly different dishes discovered during my travels in two separate culinary world’s creating a new dimension of flavor. Sometimes they’re good!


Hello Human!

After a lengthy expedition I was feeling quite weary, I sought the mothership for what you humans label “comfort food”. They were quick to procure this Corn and Crab soup. The archives admit it is of Chinese origin but this has spread like the rebellion to other neighboring lands.

Flaked imitation crab is actually fish!

Similar in consistency to chowder, this Filipino recipe was thickened using corn starch, creating a thick silky texture, a trait I discovered was desired across the Orient. Simple to recreate as it was made using mostly canned ingredients; a can of cream of corn, a pack of crab flakes, a box of beef stock, a couple of silken eggs and a teaspoon of corn starch, bring to a boil and BLAMO, Corn and Crab Soup!

Get a bunch of different onions cause it looks pretty.

As I began to sample my newly attempted dish, my palate was craving something with more texture and so began my search through our experimental laboratory. The Mothership had some mozzarella cheese awaiting duty and decided it was time it joined the food empire! I began shredding the cheese on top when I realized what I was channeling, THE FRENCH!

There are loads of delicious broth below the this crabby/corny surface!

A veritable comfort food in its own right, French Onion Soup is also simple to make. Grab a load of onions, slice them thin, sweat them down on heat until you get them deliciously caramelized and add broth. Easy as light speed! The best part is undoubtedly the “au gratin” crispy cheesy garnish of bread and cheese grilled under a broiler for a couple of minutes. It is almost like a cheese pizza topper, my favorite human invention, PIZZA! There is something special about a meal in a tidy delicious bowl.

Larger than life crusty garlicky bread is better. It just is.

What kind of flavour madness would result if we were to fuse this monster crab soup hailing from the Orient with this equally monstrous French cheesy soup specialty? Let’s observe!

Go heavy on the cheese. ALWAYS go heavy on the cheese.


Preparation Time: Approximately 20 human minutes
Cooking Time: 60 human minutes
Difficulty: Moderately easy
Serves: 6-8 beings


– 1/3 cup of canola oil
– knob of butter
– 2 medium onions, sliced thinly (I used one red onion and one white onion)
– A pinch of salt
– 1 tablespoon all purpose flour
– 1 tablespoon apple cider vinegar
– 1 box beef broth (900ml)
– 1 pack of imitation crab meat, flaked (454grams)
– 2 cans cream of corn (398ml x 2)
– Water, 2 cream of corn cans full
– 1 tablespoon of cornstarch, dissolved in water (1:3 ratio)
– 2 eggs, beaten
– A pinch of cracked pepper
– A sprinkle of fish sauce

Cheesy Bread Topper:
– French crusty bread or any crusty bread, sliced 2-3 inches thick
– 2 cloves of garlic, sliced in half
– 8 slices swiss cheese or gruyère cheese
– 3 cups mozzarella cheese, shredded
– 1 cup green onions, sliced


Bring your soup pot to medium low heat and add the oil, butter, onions and salt. Simmer covered for 30 minutes or until caramelized. Add the flour and mix to thicken. Add the apple cider vinegar to deglaze the bottom and scrape all the delicious brown bits.
Add the beef stock, cream of corn and crab meat. Add two cream of corn cans full of water to the soup and bring back to a boil then simmer for 10 minutes. Add the corn starch dissolved in water and mix. From a height, slowly drop the egg into the soup and let settle 1 minute. Season with fish sauce to taste.
Ladle soup into bowls. Toast bread and rub the garlic cloves raw on both sides. Place 1 bread and 2 sliced swiss cheese on top of each bowl and then top with mountains of mozzarella cheese (about 1/2 a cup). Place them on a tray and put them in the oven on broil until crispy brown 2-3 minutes. Keep an eye on them, you don’t want them to burn. Remove from oven and let cool 5 minutes. Finish with cracked blacked pepper and green onions. Serve immediately.

Tip 1: I flaked the crab meat, shredded the mozzarella and sliced the swiss cheese the night before to save time. You can do the prep while the onions are caramelizing but I don’t like being rushed.

Tip 2: You don’t need fancy soup bowls, just something oven proof, even a nice coffee mug!

I love peeling the cheesy goodness off the bowl and savouring grilled cheese!


What do you think? Light side delicious or Dark side disgusting? Let me know in the comments below!


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