1 oz. canned crabmeat
1 tbsp finely chopped scallion
Cucumber, tomato, parsley
½ tsp salt
1 tbsp rice wine
Dash of pepper
Dash of MSG
1 tbsp cornstarch dissolved in cold water
5 tbsps chicken stock
1. Remove the cartilage from the crab and flake the crabmeat.
2. Drop the eggs in a bowl, add the seasonings ingredients, crabmeat and scallion. Mix well.
3. Heat a pan till it begins to smoke, oil with 2 cups of oil and drain. Pour 4 tbsps of fresh oil, set the heat to moderate and pour in the egg mixture. When it is half cooked, shape it into a round and pour 1 tbsp of oil along the edge of the pan. Turn the heat to low, cover and cook for 7 to 8 minutes. Turn the egg over and cook for 4 to 5 minutes so that both sides are golden brown.
4. Place the egg on a carving board and section it into 3. Cut each section into 5/8” thick pieces. Round edges pieces should be arranged towards the center of the platter and rectangular pieces to be piled on top. Garnish with parsley, tomato and cucumber.