Shark Fin Crab meat recipe with tofu 蟹肉鱼翅豆腐(鱼翅蟹扒豆腐) is a traditional Cantonese dish with crab meat and imitation sharkfin as the main ingredients. The texture is similar to shark fin soup, as both thicken with cornstarch to form a thick soup/ gravy (羹) with crab meat, egg white, wine, and vinegar, among others
Ingredients：
100g Crab meat
3 Egg Tofu
100g Imitation Shark fin
10g Dried scallops
Broccoli
Half pack Enoki mushrooms
Half egg white
Garlic
Ginger（1cm)
200ml scallop water+ water
Seasoning：
1 tbsp Oyster sauce
1 tbsp light soy sauce
1/4 tsp sugar
1/2 tsp salt
Dash of white pepper powder
1/4 tsp sesame oil
1 tbsp Shao Xin wine
1 1/2 tsp cornstarch
鱼翅蟹肉豆腐食谱 蟹肉鱼翅豆腐是一道以蟹肉和仿鱼翅为主要原料的传统粤菜。质地与鱼翅汤相似，都是用玉米淀粉勾芡，与蟹肉、蛋清、酒和醋等形成浓汤（羹）。
材料：
100克蟹肉
3个蛋豆腐
100克斋鱼翅
10克干贝
西兰花
半包金针菇
半个蛋白（打散）
一个蒜
姜 （1cm)
200毫升干贝水+清水
调味料：
1汤匙蚝油
1汤匙生抽
1/4茶匙糖
半茶匙盐
少许白胡椒粉
1/4茶匙麻油
一汤匙绍兴酒
1 茶匙半玉米淀粉
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