Crabmeat soup #1

Yield: 4 Servings

Measure Ingredient
1 cup Cooked crabmeat
2 Eggs
½ Head Boston lettuce
1 tablespoon Cornstarch
¼ cup Water
6 cups Stock
1 teaspoon Salt
1 dash Pepper

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, .

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