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Steamed Egg White with Fresh Mushroom and Crabmeat

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Rich crabmeat balanced with earthy mushrooms over smooth silky egg white. This is indeed an elegant yet satisfying dish. It’s particularly good served with some stir-fried greens of your choice on the side.


1kg uncooked crab, or 250g pre-cooked white crab meat
5 egg whites
1/2 cup water
1/4 teaspoon salt
1 tablespoon canola oil
4 large / 100g button mushrooms, thinly sliced
1/2 cup chicken or vegetable stock (See the Glossary, pages
178 and 179, for instructions on how to make stock.)
1 tablespoon cornstarch mixed into 1 tablespoon cold water

  • If you are using uncooked crab, place the crab in a steamer and steam for about 20 minutes or until the crab turns red. Remove the crab using tongs. Take the white meat out.
  • In a bowl, carefully mix the egg whites with the water and salt. Use chopsticks so as not to create bubbles. Cover the bowl with plastic wrap. Steam for 7 minutes over medium high heat.
  • Meanwhile, heat the canola oil in a frying pan, and stir-fry the mushrooms over medium heat till cooked and soft. Add the crabmeat to the mushrooms, and then, the stock. Bring it to a boil, and then stir in the cornstarch mixture until the sauce has thickened a bit.
  • Spoon the crabmeat and mushrooms over the steamed egg white and serve.