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.