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Add a photoServings: 4
Ingredients
- chinese
- 225 gm cooked white crabmeat custard
- 4 x Large eggs
- 300 ml Chicken Stock
- 1 tsp fresh ginger finely minced
- 3 Tbsp. spring onions finely minced
- 1 Tbsp. dry sherry or possibly rice wine
- 1/2 tsp freshly grnd black pepper
- 1 tsp salt garnish
- 2 tsp dark soy sauce (optional)
Directions
- Mix the custard ingredients in a bowl and then add in the cooked crabmeat.
- Mix well to blend all the ingredients together.
- Put the mix into a deep dish.
- Set up a steamer or possibly put a rack into a wok or possibly deep pan.
- Pour about 3.5 5cm of water into the pan and bring the water to the boil.
- Now place the dish of custard into the steamer or possibly onto the rack.
- Cover the pan tightly and lower the heat.
- Gently steam for 25 min or possibly till the custard has set.
- Remove the custard and pour the soy sauce over the top.
- Makes a satisfying main course with rice and Curried Sweetcorn Soup with Chicken.
- There are many delicious and meaty varieties of crab that are harvested off the coast of northern China. A favourite way to prepare them is to steam them whole and then crack them at the table and dip them in vinegar and sugar. In this northern dish cooked crab is mixed with a light egg custard and then steamed. The result is a sort of velvet or possibly satintextured custard. Although tinned or possibly frzn crabmeat can be used I recommend using fresh cooked crabmeat for this dish.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 45 | 53% |
| Total Fat 4.99g | 6% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 919mg | 38% |
| Potassium 152mg | 4% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.82g | 1% |
| Protein 7.24g | 12% |
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