Title: Crabmeat Soup #1
Categories: Soup
Yield: 4 Servings

1 c Cooked crabmeat
2 Eggs
1/2 Head Boston lettuce
1 tb Cornstarch
1/4 c Water
6 c Stock
1 ts Salt
1 ds Pepper

1. Flake and pick over crabmeat. Beat eggs lightly. Chop lettuce. Blend
cornstarch and cold water to a paste.

2. Bring stock to a boil. Add salt and pepper. Stir in eggs quickly;
reduce heat to medium. Add cornstarch paste and cook stirring, until soup
thickens and is smooth.

3. Add crabmeat and lettuce and cook, stirring, only to heat through.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.