- Prep Time:
- 5 min
- Cook Time:
- 10 min
- 2 Egg whites
- 4 tbsp ( 60 mL ) Chicken stock
- ½ tsp ( 2.5 mL ) Salt
- ½ tsp ( 2.5 mL ) Sugar
- ¼ tsp ( 1.25 mL ) Ground white pepper
- 1 Crab claw (shell removed)
Mix the egg white and chicken stock in a heat proof bowl. Add salt, sugar, and ground white pepper. Stir together.
Place crab claw in the egg mixture.
Boil a pot of water. Place the small bowl into the pot so it sits above the water level. Steam the bowl inside the pot on low to medium heat for 8-9 minutes.
For best results, use sodium-free chicken stock
Reduce the amount of salt if using store-bought frozen crab, as it may already contain salt