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Ingredients

• 8 ounces fresh or canned lump crab meat, picked over and drained
• 4 cups chicken broth
• 1 tablespoon plus 2 teaspoons Chinese fish sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 6 shallots, chopped
• 2 garlic cloves, chopped
• Freshly ground black pepper
• 2 tablespoons cornstarcht, mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 jar (15 ounces) white asparagus spears, cut into 1-inch sections with canning liquid reserved
• 1 scallion, thinly sliced

Description

I Use To Make This Dish Because My Ex-wife Always Bought Canned Asparagus. It Is My Take On Crab And Asparagus Meet Egg Drop.

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