Shanghainese Velvet Egg White "Crab" | Why It Works with Lucas Sin | Food52

Velvet Egg White Crab: In this episode of Why It Works, Lucas Sin works sans-crab to showcase cooking technique that transforms an ordinary crab into a near perfect imitation. "Despite the origins of this dish as a form of imitation crab, I find this dish to be quite a nuanced exploration of texture; all in all, this is quite a technical dish. Which explains why I’ve chosen to include the primary technique, “velveting,” into the English translation of the dish. Elsewhere, this dish may be translated in English as “scrambled egg whites ” or “mock crab,” which belies the elegance and skill behind developing this dish." - Lucas Sin CHAPTERS: 00:00 - Introduction 00:30 - A Brief History 01:21 - The Garnish 04:18 - The Vinegar 06:20 - Salted Egg Yolk Sauce 09:27 - Velvet Egg White Crab 13:12 - Plating 14:19 - Tasting GET THE RECIPE: Velvet Egg White Crab: https://food52.com/recipes/90203-velv... MORE FROM FOOD52: Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8 GET MORE OF FOOD52 BY CONNECTING BELOW: Website: https://food52.com Our Shop: https://food52.com/shop Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter