Crab On White Clouds

Recipe Ingredients

2 tablespoons	30ml	Chinese rice wine
		= (or dry sherry)
2 teaspoons	10ml	Ginger juice
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Salt
		For The Dish
4		Eggs whites
1/2 cup	118ml	Fish or chicken stock
		= (or canned chicken broth)
2 tablespoons	30ml	Chinese rice wine
		= (or dry sherry)
1		Dungeness crab - cleaned, and
		Broken into 4 sections, claws cracked
2 teaspoons	10ml	Chopped green onions

Recipe Instructions

In a small bowl, combine the wine, ginger juice, sesame oil and salt; mix well. Set aside.

For the Dish: Prepare a wok for steaming. Place the egg-crab mixture into the steamer basket; cover and steam over high heat until egg white is almost set and the crab shell is almost completely red, about 7 to 8 minutes.

Remove the steamer lid and pour in the seasoning mixture. Replace the steamer lid and steam for 2 more minutes.

Remove the pie plate from the steamer and sprinkle the green onions over the top. Serve hot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 4: - Shellfish) - from the TV FOOD NETWORK CANADA

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