Do you ever wish your chopsuey had more depth of flavor? While this stir-fried vegetable medley is often celebrated for its crisp veggies, adding a sweet, savory note of crab elevates it into something irresistible. Meet Crab and Corn Chopsuey — a simple, tasty twist that brings comforting seafood flavor to a Filipino favorite.
This recipe highlights sweet corn and the briny hint of crab, made easy with Knorr Crab and Corn Soup mix to replicate that characteristic seafood-and-vegetable taste. With familiar chopsuey seasonings like soy and oyster sauce, you get a balanced, savory finish that’s quick to prepare.
Crab and Corn Chopsuey is flexible — swap ingredients or add proteins to suit your pantry. Below are a few popular variations to try if you want to experiment with different textures and flavors.
Chopsuey Versions
Chop Suey
This original version is loaded with ingredients like quail eggs, pork, baby corn and more. The classic mix of pork and chicken provides a satisfying savory base, while the variety of vegetables gives it that traditional chopsuey character.
Scallop Chop Suey
If you prefer a lighter, richer seafood option, scallops pair beautifully with cabbage and colorful vegetables like carrots. Their buttery texture brings extra depth to the dish.
Super Special Chopsuey
For a more indulgent version, try adding shrimp with chicken breast and chicken liver. These additions increase the richness and make the dish more filling without complicating the cooking process.
Now, let’s get back to the Crab and Corn Chopsuey recipe — it’s easy and rewarding. Try it today!
How to Cook Crab and Corn Chopsuey
Cooking up the vegetables
Heat 3 tablespoons of cooking oil in a wok until hot. Sauté 1 yellow onion and 4 cloves of garlic until the onion softens. Add 1 carrot, 1 ½ cups cauliflower florets and 1 ½ cups broccoli florets; cook for 2 minutes, stirring constantly to keep the vegetables crisp-tender.
Next, add 1 ½ cups cabbage, 1 red bell pepper, 1 green bell pepper and 15 snow peas. Toss everything together so the colors combine evenly and the vegetables remain bright.
Seasoning the dish
Stir in 2 tablespoons soy sauce and 1 tablespoon oyster sauce, and cook for another 2 minutes. In a separate bowl, dissolve 37 grams of Knorr Crab and Corn Soup mix into 1 ½ cups of water. Pour the soup mixture into the wok and bring it to a boil so the flavors meld and the sauce begins to thicken slightly.
Adding tofu, eggs and finishing touches
Add 8 ounces of fried extra-firm tofu and 12 boiled quail eggs. Continue cooking until the sauce reduces and thickens enough to coat the vegetables and tofu. Taste and adjust with salt and ground black pepper as desired.
Transfer the finished chopsuey to a serving dish. This Crab and Corn Chopsuey makes a colorful, flavorful main or side that pairs well with steamed rice. If you need ingredient swaps, a couple of simple alternatives are listed below.
Alternative Ingredients for Crab and Corn Chopsuey
- Yellow onion – If you don’t have yellow onion, red onion works fine. It will add a slightly different sweetness and color but still creates a solid aromatic base.
- Snow peas – Substitute with asparagus or green beans for a similar snap. Note that asparagus has a stronger flavor, so use a bit less if you prefer a milder taste.
If you have questions about this recipe or want suggestions for variations, leave a comment below and I’ll be happy to help.
Watch How to Make It
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Crab and Corn Chopsuey
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Ingredients
- 8 ounces extra firm tofu fried
- 37 grams Knorr Crab and Corn Soup
- 12 quail eggs boiled
- 1 ½ cups cauliflower florets
- 1 ½ cups broccoli florets
- 1 carrot
- 15 snow peas
- 1 red bell pepper
- 1 green bell pepper
- 1 ½ cups cabbage
- 1 yellow onion
- 4 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 ½ cups water
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
Instructions
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Heat oil in a wok. Sauté onion and garlic until the onion softens.
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Add carrot, cauliflower, and broccoli. Cook for 2 minutes.
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Add cabbage, bell peppers, and snow peas. Toss to combine.
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Add soy sauce and oyster sauce and continue cooking for 2 minutes.
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Combine water and Knorr Crab and Corn Soup mix. Stir well and pour into the wok. Let it come to a boil.
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Add fried tofu and quail eggs. Cook until the sauce reduces and thickens.
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Season with salt and ground black pepper to taste.
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Transfer to a serving plate and serve immediately.
Nutrition Information
Try these other similar chop suey dishes
Here are more similar recipes you might enjoy — flavorful, easy to make, and perfect for experimenting with vegetables and proteins.