Title: Fried Eggs Shanghai-Style
Categories: Chinese Eggs
Yield: 6 Servings

1/4	lb	Crab meat (or lobster)
6		Egg whites
1/2	c	Milk
2		Green onions
5		Leaves Boston lettuce
1	ts	Sherry
1	pn	Salt
2	ts	Cornstarch
3	tb	Peanut oil

This recipe will introduce you to an inexpensive gourmet treat.

Preparation: Flake crab meat into strands, removing any cartilage. Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup.

Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. Remove to serving platter. Serve.

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