2 cups chicken stock
1 cup precooked crabmeat
1 1/2 cups cream style corn
1 tablespoon cornstarch -- dissolved in
1 ounce water
2 egg whites
1/2 cup sliced scallions

In a saucepan or wok, over medium heat, warm the chicken stock to a simmer. Add the crab and cook for 1 minute. Add the corn and cook for 1 minute.

Add the cornstarch mixture and cook for 1 minute. Stir in the egg whites, salt and pepper, and simmer for 2 minutes. Pour the soup into serving bowls and sprinkle some of the sliced scallion on top.

This recipe yields 4 servings.

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