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Crab and Corn Soup

1 tbsp. rice wine or white wine
1 tsp. ginger
1/2 tsp. salt
12 oz. crab (or imitation crab)
1 tbsp. cornstarch
3 tbsp. water
2 lg. egg whites beaten with 1 tbsp. water
4 c. chicken broth
2 tbsp. wine
1 tsp. salt
1 (17 oz.) cream style corn
1 tsp. sesame oil


In a bowl combine 1 tablespoon rice wine, ginger and salt. Add cut up crabmeat and marinade for at least 20 minutes. Heat frying pan add 1 tablespoon oil, stir fry crab for 1 minute. Dissolve 1 tablespoon cornstarch in 3 tablespoon water. In a large kettle, combine chicken broth, 2 tablespoons wine, and 1 teaspoon salt. Bring to boil. Add cream corn and bring to boil. Stir in cornstarch and water mixture, cook until thickened slightly. Add crab and marinade juice and heat a bit. Remove from heat and stir in mixed egg whites in a stream stir with chopsticks. Stir in sesame oil. Serves 6.


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