- Prep Time:
- 5 min
- Cook Time:
- 10 min
- 2 Egg whites
- 4 tbsp (60 mL) Chicken stock
- 1/2 tsp (2.5 mL) Salt
- 1/2 tsp (2.5 mL) Sugar
- 1/4 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