Title: Crab Meat Lion's Head
Categories: China, Seafood, Ham/pork, Archived
Yield: 1 Servings

3 ts Oil
1 lb Ground pork
6 oz Chopped cooked or canned
- crab meat
2 Eggs
2 ts Sherry
1 ts Salt
1 tb Cornstarch
Black pepper
2 Scallions
4 sl Minced ginger
1 tb Light soy sauce
1 lb Celery or chinese cabbage
1 tb Cornstarch mixed with 3 tb.
- water

Cut celery/or chinese cabbage into 2-inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion,
ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals
until brown, approximately 8 minutes. Add broth and cover. Simmer for 15
minutes. Add celery or Chinese cabbage. When cabbage is done but crisp,
add water cornstarch mixture to thicken.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip