Braised Crabmeat In Clam Shells Recipe

• 2 x Or possibly
• 3 x Black mushrooms
• 2 doz clam shells
• 1 lb Lump crabmeat
• 1/4 lb Lean pork
• 1 Tbsp. Smoked ham
• 1 slc Fresh ginger root
• 1/2 x Scallion stalk
• 1 x Egg
• 2 Tbsp. Sherry
• 1/2 tsp Salt
• 3 Tbsp. Flour Oil for deep-frying
• 1 x Onion
• 2 Tbsp. Oil
• 1/4 c. Stock
• 2 Tbsp. Sherry

1. 1.
2. Soak dry mushrooms.
3. Wash clam shells.
4. 2.
5. Pick over crabmeat; then mince together with pork, ham, ginger root, scallion and soaked mushrooms.
6. 3.
7. Beat egg lightly; add in to chopped ingredients, along with sherry and salt.
8. Mix well to blend.
9. Stuff mix into clam shells and dust lightly with flour to seal in.
10. 4.
11. Heat oil.
12. Lower in clam shells, a few at a time, stuffing-side up; and deep-fry, basting with warm oil, till golden brown (about 3 min).
13. Drain on paper toweling.
14. 5.
15. Shred onion.
16. Heat remaining oil.
17. Add in onion and stir-fry to soften slightly (about 1 minute).
18. Then add in stock and heat quickly.
19. 6.
20. Add in stuffed clam shells and simmer, covered, 10 min.
21. Add in remaining sherry; simmer, covered, 10 min more, and serve.

black mushrooms, clam shells, lump crabmeat, pork, ham, ginger root, scallion, egg, sherry, salt, flour oil, onion, oil, stock, sherry

Taken from cookeatshare.com/recipes/braised-crabmeat-in-clam-shells-90508 (may not work)