• In a stockpot, over medium heat, add the butter.

  When butter is melted, saute the onions and scallion whites.
• Add the crab meat. Sprinkle calamansi or lemon juice on the crab meat.

  Stir to combine with the rest of the ingredients.
• Pour the soup stock or broth and the cream-style corn.

  Stir and simmer for 5 minutes to let the flavors blend.

  Season with sesame oil, salt and black pepper.
• Separately, in a small bowl, combine the corn starch and 1/4 cup water. Mix well till there are no more lumps.
• Pour the cornstarch mixture into the soup that is simmering. Keep stirring as you pour.

  When the soup heats up and starts to boil, the liquid thickens. Continue stirring so soup doesn't stick to the bottom. Lower heat.
• In a small bowl, beat the egg with 1 tablespoon of water.

  Pour this egg mixture in a stream over the simmering soup. Keep stirring so that the egg forms lines that look like little ribbons in the soup.
• Add the baby spinach and sliced carrots.

  Garnish with scallion greens. Serve piping hot.

Cook's Comments:

• I often make my own soup stock from leftover chicken rotisserie or roast chicken dinners. I've also made soup stock with ham bone combined with chicken. Here is a previous recipe for soup stock - click here.

  If you can't make soup stock, feel free to use canned soup broth.

  For the crab meat, use fresh or canned. I buy the canned claw crab meat, from the supermarket, because it is less pricey, but has the same good quality. And it's convenient if you don't have time to go to the seafood market, especially during these lockdown days.