Recipe - Corn And Crab Soup

1 teaspoon Finely chopped ginger
4 ounce Crabmeat
2 teaspoon Sherry
1 Egg white
3 teaspoon Cornflour
2 tablespoon Cold water
1 pt Chicken stock or broth
1 teaspoon Salt
4 ounce Sweetcorn (canned cream
style sweet corn)
1 Spring onion, finely chopped

Mix first 3 ingredients. Beat egg white and mix the cornflour and water to
form a paste. Bring stock to a rolling boil, then add salt, corn, and
crabmeat. When it comes to boil again, add cornflour mixture, stirring
constantly. Add egg white, stirring, and garnish with spring onions.

Posted to EATL Digest by "Singh, Kathya" ksingh@MAIL.SOLINET.NET on Jul
9, 1997