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[]
- Marinate crab meat in ginger, sherry and cornstarch.
- Heat chicken stock.
- Add the corn and bring to boil.
- Add the crab meat mixture and again bring to a boil.
- Turn heat down and gently stir in the egg yolks then fold in the egg whites.
- Garnish with chopped parsley.