Squeeze excess water from the crab meat and mix with the cooking wine to get rid of the fishiness. Rinse the corn and drain well. Beat the eggs.
Bring 2 cups of water to a boil, add the crab meat and corn and simmer. Add the eggs and stir well with a quick motion. Add the salt, green onions and stir well. Mix the cornflour and water into a paste, then stir into the soup. Cook until slightly thickened and serve.