Title: Fried Eggs Shanghai-Style
Categories: Chinese, Eggs
Yield: 6 Servings

1/4 lb Crab meat (or lobster)
6 Egg whites
1/2 c Milk
2 Green onions
5 Leaves Boston lettuce
1 ts Sherry
1 pn Salt
2 ts Cornstarch
3 tb Peanut oil

This recipe will introduce you to an inexpensive gourmet treat.

Preparation: Flake crab meat into strands, removing any cartilage. Mix
with sherry. Wash onions; remove roots and greens; finely mince white
part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a
mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add
milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs
will tend to break down at this point into a frothy soup.

Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add
egg mixture, carefully folding and turning while eggs become firm. Remove
to serving platter. Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini