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.
When oil is heated, add egg mixture, carefully folding and turning while eggs become firm.
Remove to serving platter.
1/4 lb Crab meat (or lobster)
6 Egg whites
1/2 c Milk
2 Green onions
5 Leaves Boston lettuce
1 ts Sherry
1 pn Salt
2 ts Cornstarch
3 tb Peanut oil