Side Pannel
Crabmeat Souffle #2
Ingredients List
- 1 c Crabmeat
- 1 sl Fresh ginger root
- 1 Scallion stalk
- 2 tb Oil
- 1/4 ts Salt
- 1 tb Sherry
- 1/2 c Milk
- 1/2 c Stock
- 2 tb Cornstarch
- 1/4 c Water
- 1/2 ts Salt
- 5 Or
- 6 Egg whites
- 1/4 c Oil
- 1/2 c Stock
- Salt and pepper
- 3 dr Sesame oil; more or less
Directions
1. Pick over and flake crabmeat. Mince ginger root and scallion.
2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add
crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove
mixture from pan and let cool.
3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold
water to a paste; then blend into milk-stock mixture along with remaining
salt.
4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock
mixture. Then fold in stir-fried crabmeat.
5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over
medium-high heat, stirring constantly, while gradually adding remainmg
stock.
6. When mixture thickens, season with salt and pepper to taste. Sprinkle
with sesame oil and serve at once.
2. Heat oil. Add ginger root and scallion; stir-fry a few times. Add
crabmeat and stir-fry to heat through. Stir in salt and sherry. Then remove
mixture from pan and let cool.
3. In a bowl, combine milk and stock. In a cup, blend cornstarch and cold
water to a paste; then blend into milk-stock mixture along with remaining
salt.
4. Beat egg whites until frothy and stiff, but not dry. Fold in milk-stock
mixture. Then fold in stir-fried crabmeat.
5. Heat remaining oil to smoking. Add crabmeat-egg mixture and cook over
medium-high heat, stirring constantly, while gradually adding remainmg
stock.
6. When mixture thickens, season with salt and pepper to taste. Sprinkle
with sesame oil and serve at once.
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