Velvet Corn Soup with Crab Meat

Velvet Corn Soup with Crab Meat

This Recipe Came From an Estate Sale. i Obtained it When i PurchasedThe Family Collection From The Steep Estate in Elmo, Texas in 1989.
 * 1 Cup Crabmeat
 * 1 Small ginger Minced
 * 2 Teaspoon cornstarch
 * 1 Tablespoon sherry
 * 6 Cup chicken broth
 * 2 Cup sweet corn Cream Style
 * 2 eggs Separated Yolks Lightly Beaten Whites Stiffly Beaten
 * 1/4 Teaspoon salt
 * 1/4 Teaspoon pepper

Marinate Crab Meat in ginger, sherry And cornstarch. Heat ChickenStock. Add The corn And Bring to Boil. Add The Crabmeat Mixture AndAgain Bring to a Boil. Turn Heat Down And Gently Stir in The EggYolks Then Fold in The egg Whites. Garnish With Chopped parsley.