VELVET CRABMEAT

Velvet Crabmeat image

Number Of Ingredients 11

1 1/2 pounds broccoli
8 ounces frozen cooked crab meat thawed
8 eggs whites
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sweet white wine
1 teaspoon light soy sauce
1 teaspoon roasted sesame oil
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic

Steps:

Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1-inch stems remove flowerets. Cut stems diagonally into ¼-inch slices. Place broccoli in boiling water heat to boiling. Cook uncovered 1 minute drain. Immediately rinse in cold water drain. Drain crabmeat thoroughly remove cartilage. Squeeze out excess moisture.Beat egg whites, milk, ½ teaspoon salt and the white pepper until foamy. Mix wine, soy sauce and sesame oil.Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add broccoli and ½ teaspoon salt stir-fry 1 minute. Remove broccoli from wok place on heatproof platter. Keep warm in 175 oven. Wash and thoroughly dry wok.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add garlic and egg white mixture stir-fry 10 seconds. (Egg whites should not be firm before adding crabmeat.) Add crabmeat and wine mixture cook and stir about 2 minutes or until egg white mixture is firm (do not overcook). Pour crabmeat mixture over broccoli.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves