Fluffy egg whites are stir-fried with scallions and fresh crab for a unique and flavorful Asian dish.
6 large egg whites
1/2 cup milk
1/4 pound crab meat
2 green onions, trimmed and sliced
2 teaspoons cornstarch
1 teaspoon sherry
1/8 teaspoon salt
3 tablespoons vegetable oil
Beat egg whites until slightly stiff. Slowly add milk and beat until stiff. Fold in crab, green onions, cornstarch, sherry and salt.
Heat oil in a wok until hot. Add egg mixture, gently folding and turning while the eggs become firm. Serve hot.
Makes 6 servings.