Crabmeat Soufflé II: The Best Crabmeat Soufflé II Recipe from Cook'n

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	Crabmeat Soufflé II

Serves: 6

Print this Recipe

   1 cup crabmeat
   1 slice fresh ginger root
   1 stalk scallions
   2 tablespoons oil
   1/4 teaspoon salt
   1 tablespoon sherry
   1/2 cup milk
   1/2 cup Stock, Chicken or favorite stock
   2 tablespoons cornstarch
   1/4 cup water
   1/2 teaspoon salt
   5 or 5 egg whites
   1/4 cup oil
   1/2 cup Stock, Chicken or favorite stock
   Salt and pepper
   Few drops sesame oil

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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 remaining stock.

6. When mixture thickens, season with salt and pepper to taste. Sprinkle with sesame oil and serve at once.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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