Ingredients
- oil
- 2 Tablespoons ginger
- 1 cup scallions (diced)
- 2½ pounds crab meat ("sea legs" – shredded)
- 3 Tablespoons salt
- 6 rounds sherry
- 12 cups chicken stock
- 6 cans cream corn
- 6 Tablespoons soy sauce
- white pepper
- 6 Tablespoons cornstarch
- 12 Tablespoons water
- 4 Tablespoons sesame oil
- 6 eggs
- 1 Tablespoon salt
- 2 Tablespoons sesame oil
Instructions
- In a large wok, add oil, ginger, and scallions. Stir fry briefly (30 seconds).
- Add crab meat, salt, sherry. Cook 45 seconds.
- Add stock, corn, and soy. Slowly bring to boil, simmer for 1 minute. Careful! It will burn here!
- Add white pepper to taste.
- Make slurry with cornstarch, water, and sesame oil. Slowly add to soup until thickened.
- Beat eggs, salt, and sesame oil together. Drizzle into soup for "egg flowers."
- Garnish with scallions.
Notes
Note: this recipe appears to be adapted from The Key To Chinese Cooking (Kuo, 1977). A version of it can be found here:
https://app.ckbk.com/recipe/thek00455c09s001r005/crabmeat-cream-of-corn-soup
The servings are a guess.