1 tsp vegetable oil
1 Tbsp ginger root, minced
1 scallion, minced
10 oz cooked crab
2 Tbsp dry sherry
6 cup fat-free, reduced-sodium chicken broth
3/4 tsp table salt
1/2 tsp black pepper
1 Tbsp white vinegar
14 oz can cream-style corn
2 Tbsp soy sauce
2 Tbsp cornstarch, dissolved in 4 T water
3 egg white, beaten
1 scallion, thinly sliced
4 Tbsp parsley, chopped
4 Tbsp extra-lean ham (11% fat or less), minced
Heat oil, stir-fry ginger and minced scallion 30 seconds.
Add crab meat. Stir-fry 1 minute. Add sherry. Set aside.
Pour stock into a large pot. Add salt, pepper, and vinegar.
Bring to a boil. Add creamed corn and soy sauce. Thicken with dissolved cornstarch.
Add the crab meat mixture and simmer until heated through.
Remove the soup from the burner.
Pour eggs in slowly, stirring slowly with a circular motion until they form thin threads.
Stir in the sliced scallion, parsley and minced ham.
Season to taste with additional black pepper and vinegar if desired.
Makes 10 cups of soup.
Servings: 10
Serving Size: 1 cup
Points: 2