---------- Recipe via Meal-Master (tm) v8.02
  
       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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