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Title: Crabmeat Souffle #2 Categories: Eggs Yield: 6 Servings 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 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. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |