CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Meats, Dairy, Grains |
Chinese |
Chinese, Eggs |
6 |
Servings |
INGREDIENTS
1/4 |
lb |
Crab meat, or lobster |
6 |
|
Egg whites |
1/2 |
c |
Milk |
2 |
|
Green onions |
5 |
|
Leaves Boston lettuce |
1 |
t |
Sherry |
1 |
pn |
Salt |
2 |
t |
Cornstarch |
3 |
T |
Peanut oil |
INSTRUCTIONS
This recipe will introduce you to an inexpensive gourmet treat.
Preparation: Flake crab meat into strands, removing any cartilage.
Mix with sherry. Wash onions; remove roots and greens; finely mince
white part. Wash and pat dry lettuce leaves; arrange on round serving
plate. In a mixing bowl, beat egg whites. When eggs begin to stiff-
en, slowly add milk. When eggs are stiff, fold in crab, onions, salt
and cornstarch. Eggs will tend to break down at this point into a
frothy soup. Stir-frying: Heat wok to medium hot. Add oil. When oil
is heated, add egg mixture, carefully folding and turning while eggs
become firm. Remove to serving platter. Serve. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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