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Chinese: Crab Meat Lion's Head

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Recipe

 

Yield

1 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 teaspoons vegetable oil
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1 pound ground pork
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6 ounces crab meat
chopped
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2 large eggs
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2 teaspoons sherry
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1 teaspoon salt
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1 tablespoon cornstarch
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1 x black pepper
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2 each scallions, spring or green onions
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4 slices ginger
minced
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1 tablespoon soy sauce, light
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1 pound celery
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1 tablespoon cornstarch
mixed with 3 tb water
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
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453.6 g ground pork
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173.4 ml/g crab meat
chopped
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2 large eggs
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1E+1 ml sherry
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5 ml salt
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15 ml cornstarch
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1 x black pepper
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2 each scallions, spring or green onions
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4 slices ginger
minced
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15 ml soy sauce, light
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453.6 g celery
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15 ml cornstarch
mixed with 3 tb water
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Directions

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 mals until brown, approximately 8 minutes.

Add broth and cover.

Simmer for 15 minutes.

Add celery.

When cabbage is done but crisp, add water cornstarch mixture to thicken.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1237g (43.6 oz)
Amount per Serving
Calories 189357% from fat
 % Daily Value *
Total Fat 120g 185%
Saturated Fat 40g 202%
Trans Fat 0g
Cholesterol 935mg 312%
Sodium 4074mg 170%
Total Carbohydrate 14g 14%
Dietary Fiber 9g 37%
Sugars g
Protein 309g
Vitamin A 57% Vitamin C 46%
Calcium 47% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
 

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