---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CRAB MEAT LION'S HEAD - SHANGHAI
  Categories: Chinese, Pork, Seafood
       Yield: 1 servings
  
       3 ts Oil
       1 lb Ground pork
       6 oz Chopped cooked or canned
            - crab meat
       2    Eggs
       2 ts Sherry
       1 ts Salt
       1 tb Cornstarch
            Black pepper
       2    Scallions
       4 sl Minced ginger
       1 tb Light soy sauce
       1 lb Celery or chinese cabbage
       1 tb Cornstarch mixed with 3 tb.
            - water
  
   Cut celery/or chinese cabbage into 2-inch segments.
   
   Mix ground pork, crab, eggs, sherry, salt, cornstarch,
   pepper, scallion, ginger and soy sauce into 5 large
   meatballs.  Heat oil then fry meat balls until brown,
   approximately 8 minutes.  Add broth and cover.  Simmer
   for 15 minutes.  Add celery or Chinese cabbage.  When
   cabbage is done but crisp, add water cornstarch
   mixture to thicken.
  
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