Crabmeat souffle #2

Yield: 6 Servings

Measure Ingredient
1 cup Crabmeat
1 slice Fresh ginger root
1 \N 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 \N Or
6 \N Egg whites
¼ cup Oil
½ cup Stock
\N \N Salt and pepper
3 drops Sesame oil; more or less

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, .

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