Serves: 4
Total Calories: 200
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Crabmeat Soup I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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