INGREDIENTS:
(SERVE 4-6)
4 CUPS CHICKEN OR FISH STOCK
120Z CREAMED CORN
4OZ CRABMEAT
SALT AND PEPPER
1 TSP LIGHT SOY SAUCE
2 TBSP CORNSTARCH
3 TBSPS WATER OR STOCK
2 EGGS WHITES, WHISKED
4 GREEN ONIONS FOR GARNISH
PROCEDURES:
1) BRING THE STOCK TO THE BOIL
IN A LARGE PAN. ADD THE CORN, CRABMEAT, SEASONING
AND SOY SAUCE.
ALLOW TO SIMMER FOR 4-5 MINUTES.
2) MIX THE CORNSTARCH AND WATER
OR STOCK AND ADD A SPOONFUL OF THE HOT SOUP.
RETURN THE
MIXTURE TO THE SOUP AND BRING BACK TO THE BOIL. COOK UNTIL THE
SOUP THICKENS.
3) WHISK THE EGG WHITES UNTIL
SOFT PEAKS FORM. STIR INTO THE HOT SOUP JUST BEFORE
SERVING.
4) SLICE THE ONIONS THINLY ON THE DIAGONAL AND SCATTER OVER THE TOP TO SERVE.
