Crab Egg Foo Yung is a delicious and satisfying Chinese-American dish that combines fluffy egg patties filled with crabmeat, bean sprouts, and green onions. It is typically served with a savory sauce that adds a delightful tang to the dish. With its combination of flavors and textures, Crab Egg Foo Yung has become a popular choice among lovers of Chinese cuisine.

Egg Foo Yung, also known as Fu Yung Egg Slices, has its origins in Chinese cuisine. The dish is believed to have originated in Shanghai and has since been adapted and popularized in various Chinese regional cuisines, as well as Chinese-American cuisine.

The name “Foo Yung” translates to “hibiscus” in Cantonese, which refers to the yellow color of the egg patties resembling the hibiscus flower. Over time, different variations of Egg Foo Yung have emerged, with the addition of various ingredients such as meats, seafood, and vegetables.

Crab Egg Foo Yung is a variation that highlights the delicate flavor of crabmeat. The combination of tender crab, crunchy bean sprouts, and aromatic green onions creates a delightful contrast of textures and tastes. The savory sauce complements the flavors of the egg patties, enhancing the overall dining experience.

PREP/TOTAL TIME: 30 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

• 4 teaspoons cornstarch
• 2 teaspoons sugar
• 1 can (14½ ounces) chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 2 tablespoons all-purpose flour
• 4 eggs
• 1 can (14 ounces) bean sprouts, drained
• 2 cans (6 ounces each) lump crabmeat, drained
• ⅓ cup thinly sliced green onions
• ⅛ teaspoon garlic powder
• ⅛ teaspoon pepper
• 3 tablespoons canola oil

INSTRUCTIONS

1. In a small saucepan, combine cornstarch and sugar.
2. Stir in the chicken broth, soy sauce, and white vinegar until smooth.
3. Bring the mixture to a boil, stirring constantly.
4. Cook and stir for 2 minutes or until the sauce has thickened.
5. Set aside and keep warm.
6. In a large bowl, whisk together the all-purpose flour and eggs until smooth.
7. Stir in the drained bean sprouts, lump crabmeat, thinly sliced green onions, garlic powder, and pepper.
8. In a large skillet, heat canola oil over medium heat.
9. Drop ⅓ cupfuls of the crab mixture into the hot oil, forming patties.
10. Cook the patties for 2 minutes on each side or until golden brown.
11. Remove the cooked patties from the skillet and drain on paper towels.
12. Transfer the cooked Crab Egg Foo Yung patties to serving plates.
13. Drizzle the warm sauce over the patties.
14. Optionally, garnish with additional sliced green onions for added freshness and color.
15. Serve the Crab Egg Foo Yung while hot and enjoy!

Crab Egg Foo Yung is a delightful dish that showcases the flavors of crabmeat and provides a satisfying and comforting meal. Whether enjoyed as a main course or as part of a larger Chinese feast, this dish is sure to please seafood lovers and fans of Chinese cuisine alike.

TIPS:

• Use fresh lump crabmeat: To enhance the flavor and texture of your Crab Egg Foo Yung, opt for fresh lump crabmeat rather than imitation crabmeat. Fresh crabmeat has a delicate and sweet taste that elevates the dish. Look for high-quality crabmeat from a reputable source for the best results.
• Adjust the seasoning to taste: The provided recipe includes basic seasonings such as garlic powder, pepper, and soy sauce. Feel free to adjust these seasonings to suit your preferences. You can add additional spices or herbs to enhance the flavor profile of the dish. For example, a dash of sesame oil or a sprinkle of Chinese five-spice powder can add depth and complexity to the Crab Egg Foo Yung. Experiment with different seasonings to create a flavor combination that you enjoy.