Instructions: 1. Flake and pick over crabmeat. Beat eggs lightly. Chop lettuce. Blend cornstarch and cold water to a paste.

2. Bring stock to a boil. Add salt and pepper. Stir in eggs quickly; reduce heat to medium. Add cornstarch paste and cook stirring, until soup thickens and is smooth.

3. Add crabmeat and lettuce and cook, stirring, only to heat through.

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