Crab Combination Soup

Recipe Ingredients

1 oz	28g	Dried mushrooms
		Boiling water
6 oz	170g	Fresh or thawed frozen
		Crabmeat
4 oz	113g	Frozen sea scallops
1/2 cup	118ml	Drained whole or sliced
		Bamboo shoots - (1/2 of 8 oz
		Can)
8		Green onions
1 teaspoon	5ml	Vegetable oil
1		Egg - slightly beaten
6 cups	1422ml	Chicken broth
1/2 teaspoon	2.5ml	Grated pared fresh ginger
		Root
3 tablespoons	45ml	Cornstarch
6 tablespoons	90ml	Water
1 1/2 tablespoons	22ml	Rice wine - (or dry sherry)
4 teaspoons	20ml	Soy sauce
2		Egg whites

Recipe Instructions

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips.

4. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce. Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously.

Source:
Cindy Pawlcyn, Fog City Diner

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