Corn and Crab Soup:
(from Oregon sculptor Jim Carpenter)
original recipe link
5 cups chicken stock
1 can (15 ounces) cream-style corn
1/2 pound real crab meat or the imitation (about 1 cup)
1/8 teaspoon salt
1/8 teaspoon white pepper
2 teaspoons Shao Xing rice wine (or sherry, but you'll regret it)
1 teaspoon finely chopped fresh ginger
3 tablespoons cornstarch dissolved in 1/4 cup cold water
2 beaten egg whites
1/2 teaspoon sesame oil
Chopped green onions to garnish
Bring chicken stock and corn to a boil, reduce heat, simmer for a few minutes. Add the crab, salt and pepper, rice wine, and ginger. Heat through. Pour in cornstarch mixture, heat and stir to thicken. Gently stir in egg whites a bit at a time; a figure-eight stir does nicely. When the egg whites are egg flowers, remove from heat and stir in the sesame oil. Serve with chopped onions.
Notes: "If you're wealthy, overly fussy, or like picking crabs, crab meat is for you," Jim Carpenter said. "I'm cheap, and I don't like picking crabs; Krab suits me fine for this. I prefer the packaged item over bulk offerings; it seems to stay in chunks rather than separating into sheets. Tear the chunks a little smaller. You could also add grilled sweet corn. I particularly like the rice wine in the light-green, gourd-shaped bottle from Yi Shen or Sunrise. Leave out the rice wine and ginger if you like; tinker with adding other wee bits of things. A garnish of chopped fresh cilantro (instead of green onions) would be a thought ... or a small pinch of five-spice powder."
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CORN/CRAB soup
