Yield: 4 Servings
|1 cup||Cooked crabmeat|
|½||Head Boston lettuce|
1. Flake and pick over crabmeat. Beat eggs lightly. Chop lettuce. Blend cornstarch and cold water to a paste.
2. Bring stock to a boil. Add salt and pepper. Stir in eggs quickly; reduce heat to medium. Add cornstarch paste and cook stirring, until soup thickens and is smooth.
3. Add crabmeat and lettuce and cook, stirring, only to heat through.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .