Sweet Corn & Honest Crab Soup

Ingredients

• 180 g Honest Crab
• 1 cup sweet corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 500 ml chicken or seafood stock
• 80 ml heavy cream / evaporated milk
• Salt, white pepper
• Chili oil for garnish (optional)

Method

1. Sauté onions and garlic in butter until fragrant.
2. Add flour and cook 1 minute to make a light roux.
3. Add stock and corn; simmer for 8–10 minutes.
4. Blend until smooth and return to the pot.
5. Add cream, salt, and white pepper. Adjust thickness as needed.
6. Gently fold in Honest Crab at the end (reserve a bit for topping).
7. Serve with a spoonful of crab and a drizzle of chili oil.

Chef Notes

• Adding the crab at the end preserves its texture and natural sweetness.
• Comforting, familiar flavor profile for Indonesian guests, but still premium enough for fine dining.