Shark Fin with Crab Stuffing

Courtesy of Asian Restaurant News

Makes 8 servings

Stuffing
8 egg whites
¼ cup crabmeat
2 ounces dry scallop
¼ teaspoon salt
2 teaspoon cornstarch
1 tablespoon olive oil
1 pound shark fin

Sauce
1 ½ cup soup stock
1 tablespoon oyster sauce
½ teaspoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
½ teaspoon cornstarch
1 teaspoon olive oil

1. Clean 8 crab shells and take the crab meat out. Stir fry egg whites with the crabmeat and dried scallop in olive oil. After the egg whites are cooked, add the salt and cornstarch, stir to combine.

2. Simmer the shark fin with ginger and onion in soup stock until the shark fin is tender. Remove the shark fin from the stock. Add the oyster sauce, soy sauce, dark soy sauce, and sugar to the stock. Thicken the stock with the cornstarch. Add the olive oil

3. Divide the stuffing into 8 equal amounts. Fill each cleaned crab shell with stuffing. Place the shark fin over the stuffing and ladle the sauce on top.