What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7400748 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Meatballs with Crab, Shandong Stle

Mixed Meats and/or Seafoods

Meatballs with Crab, Shandong Stle
1/2 pound crab meat, cartilage removed, then minced
1/2 pound lean hand-minced beef
1 teaspoon salt
1/2 teaspoon sesame oil
1 scallion, minced
1 teaspoon minced fresh ginger
1 egg, beaten until light yellow
1 cup vegetable oil
1 quart chicken stock
1. Mix crab and beef with salt, sesame oil, scallion, and ginger, and form into ten large balls.
2. Heat oil in deep pot, dip crab meatballs into the egg and using a slotted spoon remove them and put them into the oil, one by one. Fry until well-done, then drain them on paper towels. Set the oil aside for another use.
3. In a large pot, add stock and bring to the boil, reduce heat, then add the crab meat-balls and simmer for five minutes. Beat the unused egg and add to the stock in a thin stream stirring constantly.
4. Serve in pre-heated individual soup bowls or a large tureen, one crab-meatball, each cut into four pieces, per person.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720