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Title: Crab Meat Lion's Head
Categories: Entree Meat Ethnic Chinese
Yield: 1 Servings

3tsOil
1lbGround pork
6ozChopped cooked or canned crab meat
2 Eggs
2tsSherry
1tsSalt
1tbCornstarch
  Black pepper
2 Scallions
4slMinced ginger
1tbLight soy sauce
1lbCelery or chinese cabbage
1tbCornstarch mixed with 3 tb. water

Cut celery/or chinese cabbage into 2-inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat mals until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken.

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