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Ingredients

• 4 cups chicken stock or prepared broth
• 1 tsp. peeled and minced fresh ginger
• 1/2 lb. asparagus spears, trimmed and cut on the diagonal into 1-inch
  ; pieces
• 1 egg, well beaten
• 1 Tbs. cornstarch mixed with 2 Tbs. water
• 2 tsp. dry sherry
• 1 tsp. Asian sesame oil
• 1 tsp. soy sauce
• 1 cup cooked crabmeat, picked over for shell fragments

Description

Freshly Cooked Crabmeat Is Sold By Weight At Fish Markets. The Meat Is Either Lump Crabmeat, Which Consists Of Large, Snowy White Pieces, Or Flake Crabmeat, Which Is A Mixture Of White And Somewhat Darker Meat In Smaller Pieces. Both Are Good Choices For

Williams-Sonoma