| METHOD |
| 1. |
Pour
the chicken stock into a vessel and bring to a boil. |
| 2. |
Add
the corn with the spices to the boiling stock. |
| 3. |
Mix
the cornflour with ¼ cup of water and pour it into the stock
with ¾ of the crab meat and egg yolks. |
| 4. |
Keep
stirring continuously to avoid lump formation. |
| 5. |
Boil
this concoction, and slowly add the egg whites stirring
regularly. |
| 6. |
Once
done, remove from heat and serve in soup bowls garnished with
crab meat. |
