Title: Crab Meat Lion's Head
Categories: Entree Meat Ethnic Chinese
Yield: 1 Servings

3	ts	Oil
1	lb	Ground pork
6	oz	Chopped cooked or canned crab meat
2		Eggs
2	ts	Sherry
1	ts	Salt
1	tb	Cornstarch
		Black pepper
2		Scallions
4	sl	Minced ginger
1	tb	Light soy sauce
1	lb	Celery or chinese cabbage
1	tb	Cornstarch mixed with 3 tb. water

Cut celery/or chinese cabbage into 2-inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken.

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