Heat oil in large heavy saucepan, add crushed garlic, finely chopped ginger and crab meat which has been drained and shredded.
Fry quickly 1 minute, stirring constantly.
Add sherry, corn and stock.
Bring to boil, reduce heat and simmer 5 minutes.
Whisk egg-white lightly, stir into soup with fork.
Mix cornflour (cornstarch) with a little cold water; add to soup, stirring constantly until mixture thickens.
Add salt and pepper to taste.