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...

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