Velvet Corn Soup with Crab Meat

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup crab meat
 * 1 small ginger minced
 * 2 teaspoon cornstarch
 * 1 tablespoon sherry
 * 6 cups chicken broth
 * 2 cups sweet corn cream style
 * 2 eggs separated, yolks lightly beaten, whites stiffly beaten
 * ¼ teaspoon salt
 * ¼ teaspoon pepper

Directions

 * 1) Marinate crab meat in ginger, sherry and cornstarch.
 * 2) Heat chicken stock.
 * 3) Add the corn and bring to boil.
 * 4) Add the crab meat mixture and again bring to a boil.
 * 5) Turn heat down and gently stir in the egg yolks then fold in the egg whites.
 * 6) Garnish with chopped parsley.