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Name: Braised Crabmeat in Clam Shells
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 Dozen clam shells; 1/2 Scallion stalk; 1 Egg; 2 tb Sherry; 1/2 ts Salt; 2 tb Sherry; 1/4 lb Lean pork; Oil for deep-frying; 2 tb Vegetable oil; 1/4 c Vegetable stock; 3 Black mushrooms; 1 tb Smoked ham; 1 sl Fresh ginger root; 1 Onion; 1 lb Lump crabmeat; 3 tb Flour

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INGREDIENTS

2 Dozen clam shells
1/2 Scallion stalk
1 Egg
2 tb Sherry
1/2 ts Salt
2 tb Sherry
1/4 lb Lean pork
Oil for deep-frying
2 Or
2 tb Vegetable oil
1/4 c Vegetable stock
3 Black mushrooms
1 tb Smoked ham
1 sl Fresh ginger root
1 Onion
1 lb Lump crabmeat
3 tb Flour

INSTRUCTIONS

1. Soak dried mushrooms. Wash clam shells. 2. Pick over crabmeat; then mince together with pork, ham, ginger root, scallion and soaked mushrooms. 3. Beat egg lightly; add to minced ingredients, along with sherry and salt. Mix well to blend. Stuff mixture into clam shells and dust lightly with flour to seal in. 4. Heat oil. Lower in clam shells, a few at a time, stuffing-side up; and deep-fry, basting with hot oil, until golden (about 3 minutes). Drain on paper toweling. 5. Shred onion. Heat remaining oil. Add onion and stir-fry to soften slightly (about 1 minute). Then add stock and heat quickly. 6. Add stuffed clam shells and simmer, covered, 10 minutes. Add remaining sherry; simmer, covered, 10 minutes more, and serve. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Crabmeat in Clam Shells

2 Dozen clam shells
1/2 Scallion stalk
1 Egg
2 tb Sherry
1/2 ts Salt
2 tb Sherry
1/4 lb Lean pork
 Oil for deep-frying
2 Or
2 tb Vegetable oil
1/4 c Vegetable stock
3 Black mushrooms
1 tb Smoked ham
1 sl Fresh ginger root
1 Onion
1 lb Lump crabmeat
3 tb Flour

1. Soak dried mushrooms. Wash clam shells.    2. Pick over crabmeat; then mince together with pork, ham, ginger root,  scallion and soaked mushrooms.    3. Beat egg lightly; add to minced ingredients, along with sherry and salt.  Mix well to blend. Stuff mixture into clam shells and dust lightly with  flour to seal in.    4. Heat oil. Lower in clam shells, a few at a time, stuffing-side up; and  deep-fry, basting with hot oil, until golden (about 3 minutes). Drain on  paper toweling.    5. Shred onion. Heat remaining oil. Add onion and stir-fry to soften  slightly (about 1 minute). Then add stock and heat quickly.    6. Add stuffed clam shells and simmer, covered, 10 minutes. Add remaining  sherry; simmer, covered, 10 minutes more, and serve.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 6 Servings

Calories: 262
Calories from Fat: 146 (56%)

Amt Per Serving		% DV

	Total Fat 16.3g	22 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 2.5g
Cholesterol 106.7mg		33 %
Sodium 817.9mg		28 %
Potassium 332.4mg		9 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 8.1g
Protein 16.8g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 262

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