This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
I know what you're thinking - 'why has he got a recipe for a soup that's found on every menu in every Chinese restaurant across the country?'. Well, the short answer is that this soup bears no resemblance to those. It is crucial that you use fresh corn, as frozen or tinned corn doesn't have the same sweet flavour. The sweetness of fresh corn helps accentuate the savoury flavour of the crabmeat (which is readily available in vacuum-sealed bags from most quality fishmongers). Greek basil is a compact plant with smaller leaves that works well as a garnish, but if you can't find it, regular basil is fine.