Velvet Corn Soup with Crab Meat

Yield:	6 Servings
Categories:	Chinese, Soups

1	c	Crabmeat
1		Slice ginger, minced
2	ts	Cornstarch
1	tb	Sherry
6	c	Chicken broth
2	c	Sweet corn, cream style
2		Eggs, separated; yolks lightly beaten, whites stiffly beaten
1/4	ts	Salt
1/4	ts	Pepper