Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Crab meat (or lobster) |
| 6 \N | Egg whites |
| ½ cup | Milk |
| 2 \N | Green onions |
| 5 \N | Leaves Boston lettuce |
| 1 teaspoon | Sherry |
| 1 pinch | Salt |
| 2 teaspoons | Cornstarch |
| 3 tablespoons | 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.