Steamed Egg White with Crab Claws
Crab claw meat is placed on the top of steamed mixture of egg white and crab dripping. Garnishing with leafy vegetable and red capsicum enriches the taste and color.
Ingredients (Serve 6):
| Blue Crab | 300 gm |
| Egg White | 220 gm |
| Low-fat Milk | 140 ml |
| Chinese Kale | 5 stalks (around 5 cm long) |
| Olive Oil | 3 teaspoons |
| Chicken Broth | around 110 ml |
| Red Capsicum (diced) | 5 gm |
| Chinese Chive | 1 flower stalk |
Seasonings:
| Salt | 1 teaspoon |
Cooking Method:
| 1. | Steam crab until done. Retain the dripping. Pick out the meat and keep the crab claws intact, set aside. |
| 2. | Mix egg white (140 gm), low-fat milk (100 ml) and crab dripping. Season with 3/5 teaspoon of salt. Steam the mixture and set aside. |
| 3. | Cook Chinese kales in water and reheat crab claws. Set aside. |
| 4. | Add crab meat into the remaining egg white and low-fat milk . Season with 2/5 teaspoon of salt and scramble with oil. |
| 5. | Top steamed egg white with Chinese kale and scrambled egg white. Place crab claws aside. |
| 6. | Mix chicken broth and crab dripping. Bring to a boil and pour over the steamed egg white. |
| 7. | Garnish with red capsicum and flower stalk of Chinese chive. |
This recipe is provided by the Banqueting House.
