Crabmeat souffle #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Crabmeat |
| 1 | slice | Fresh ginger root |
| 1 | Scallion stalk | |
| 2 | tablespoons | Oil |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Sherry |
| ½ | cup | Milk |
| ½ | cup | Stock |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| ½ | teaspoon | Salt |
| 5 | Or | |
| 6 | Egg whites | |
| ¼ | cup | Oil |
| ½ | cup | Stock |
| Salt and pepper | ||
| 3 | drops | Sesame oil; more or less |
Directions
1. Pick over and flake crabmeat. Mince ginger root and scallion.
2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove mixture from pan and let cool.
3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold water to a paste; then blend into milk-stock mixture along with remaining salt.
4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock mixture. Then fold in stir-fried crabmeat.
5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over medium-high heat, stirring constantly, while gradually adding remainmg stock.
6. When mixture thickens, season with salt and pepper to taste. Sprinkle with sesame oil and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .