1 tbsp. oil
1/4 clove garlic, crushed
1/2 tsp. ground ginger
1 med. can crab meat, drained
1 tbsp. wine vinegar
1 sm. can corn, cream style
2 1/2 c. chicken stock
1 slightly beaten egg white
1 tbsp. cornstarch
Salt and pepper to taste

In large saucepan heat oil. Add garlic, ginger and well-shredded crabmeat. Stir-fry for about 1 minute. Add vinegar, corn, and chicken stock. Bring to boil. Reduce heat and simmer 5 minutes. Stir egg white into soup gently. Mix cornstarch with a little cold water; add to soup, stirring constantly. Add salt and pepper. When soup has thickened, stir well and serve immediately.