Thinly slice the white and light green parts of the green/spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper.
Add the corn kernels and cook for 4 minutes ... Ladle the soup into bowls and top with the scallions and crab. Drizzle lightly with chile oil and serve.
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