1/4 lb Crab meat (or lobster)
6 Egg whites
1/2 c Milk
2 Green onions
5 Leaves Boston lettuce
1 ts Sherry
1 pn Salt
2 ts Cornstarch
3 tb Peanut oil
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.
