---------- Recipe via Meal-Master (tm) v8.02

     Title: CRAB MEAT LION'S HEAD - SHANGHAI
Categories: Chinese, Pork, Seafood
     Yield: 1 servings

     3 ts Oil
     1 lb Ground pork
     6 oz Chopped cooked or canned
          - crab meat
     2    Eggs
     2 ts Sherry
     1 ts Salt
     1 tb Cornstarch
          Black pepper
     2    Scallions
     4 sl Minced ginger
     1 tb Light soy sauce
     1 lb Celery or chinese cabbage
     1 tb Cornstarch mixed with 3 tb.
          - water

 Cut celery/or chinese cabbage into 2-inch segments.

 Mix ground pork, crab, eggs, sherry, salt, cornstarch,
 pepper, scallion, ginger and soy sauce into 5 large
 meatballs.  Heat oil then fry meat balls until brown,
 approximately 8 minutes.  Add broth and cover.  Simmer
 for 15 minutes.  Add celery or Chinese cabbage.  When
 cabbage is done but crisp, add water cornstarch
 mixture to thicken.

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