Rice Cooker Crab & Corn Soup
My god daughter was so thrilled and proud when she prepared this soup for a Mother’s Day get together. It wasn’t until later that year that she told mom, aunty taught her how to make it in the rice cooker.
2-14.5 oz. cans chicken broth
1 can water
1 (17 oz) can cream-style corn
¼ lb. imitation crab, shredded or
1( 6oz. ) can crabmeat, picked, drained
pinch white pepper
2 large eggs, beaten
Garnish: chopped green onion
Place broth, corn, water, crab and salt in rice cooker. Cook on rice setting. Just before serving, stir in eggs; stirring to cook through. Garnish with green onions.