Title: Corn and Crab Soup
Categories: None
Yield: 1 Servings

1 ts Finely chopped ginger
4 oz Crabmeat
2 ts Sherry
1 Egg white
3 ts Cornflour
2 tb Cold water
1 pt Chicken stock or broth
1 ts Salt
4 oz Sweetcorn (canned cream
-style sweet corn)
1 Spring onion, finely chopped

Mix first 3 ingredients. Beat egg white and mix the cornflour and water to
form a paste. Bring stock to a rolling boil, then add salt, corn, and
crabmeat. When it comes to boil again, add cornflour mixture, stirring
constantly. Add egg white, stirring, and garnish with spring onions.

Posted to EAT-L Digest by "Singh, Kathya" on Jul
9, 1997