Recipe - Braised Crabmeat In Clam Shells

2 Or
3 Black mushrooms
2 Dozen clam shells
1 pound Lump crabmeat
One fourth pound Lean pork
1 tablespoon Smoked ham
1 sl Fresh ginger root
One half Scallion stalk
1 Egg
2 tablespoon Sherry
One half teaspoon Salt
3 tablespoon Flour
Oil for deepfrying
1 Onion
2 tablespoon Oil
One fourth cup Stock
2 tablespoon Sherry

1. Soak dried mushrooms. Wash clam shells.

2. Pick over crabmeat; then mince together with pork, ham, ginger root,
scallion and soaked mushrooms.

3. Beat egg lightly; add to minced ingredients, along with sherry and salt.
Mix well to blend. Stuff mixture into clam shells and dust lightly with
flour to seal in.

4. Heat oil. Lower in clam shells, a few at a time, stuffingside up; and
deepfry, basting with hot oil, until golden (about 3 minutes). Drain on
paper toweling.

5. Shred onion. Heat remaining oil. Add onion and stirfry to soften
slightly (about 1 minute). Then add stock and heat quickly.

6. Add stuffed clam shells and simmer, covered, 10 minutes. Add remaining
sherry; simmer, covered, 10 minutes more, and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.