Crab Combination Soup
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         dried mushrooms
                        boiling water
   6      ounces        fresh or thawed frozen
                        crabmeat
   4      ounces        frozen sea scallops
     1/2  cup           drained whole or sliced
                        bamboo shoots -- (1/2 of 8 oz
                        can)
   8                    green onions
   1      teaspoon      vegetable oil
   1                    egg -- slightly beaten
   6      cups          chicken broth
     1/2  teaspoon      grated pared fresh ginger
                        root
   3      tablespoons   cornstarch
   6      tablespoons   water
   1 1/2  tablespoons   rice wine -- (or dry sherry)
   4      teaspoons     soy sauce
   2                    egg whites
 

Preparation:

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. 2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions. 3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips. 4. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil. 5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce. Stir mixture into soup. Return soup to boil. 6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously.