CLICK HERE for a healthy way of Life! Looking for Crab Egg Foo Yong recipe? Visit us for more healthy and yummy recipes.
How to get an open-faced omelet (or anything) out of the pan the easy way: Plate over pan, flip, cut, and serve!
Crab Egg Foo Yong Recipe
Serves 4. This makes 2 large omelets. Halve them for 4 portions and serve with jasmine rice for dinner.
 |
| Crab Egg Foo Yong |
Crab Egg Foo Yong Ingredients
Gravy
- 1 cup chicken stock or broth
- 1/4 cup ketchup
- 1 tbsp. each light and dark soy sauce
- 2 tsp. cornstarch
Omelet
- 1 tbsp. canola or olive oil, plus more if needed
- 4 oz. shiitake mushrooms, stemmed and sliced
- 1 small leek, white and lightgreen parts only, chopped
- 1 small rib celery, chopped
- 2 cups shredded green cabbage
- 2 cloves garlic, chopped
- 1 piece ginger (1 inch), peeled and minced or grated White pepper, for seasoning
- ¾ to 1 lb. lump crabmeat or king-crab leg meat, picked over for shells
- 1 cup mung bean sprouts
- 10 to 12 large eggs
- 1 tbsp. light soy sauce, tamari, or shoyu
- 1 tbsp. toasted sesame oil
- 1 tsp. cornstarch
- 2 tbsp. hot sauce
- Toasted sesame seeds and finely chopped chives or scallions, for serving
Crab Egg Foo Yong Preparation
- For the gravy, combine stock and ketchup in a small pot over medium-high heat. In a small bowl, stir together soy sauce and cornstarch until smooth, then add to stock. Bring sauce to a low boil over medium-high heat, whisking constantly, then reduce the heat to medium, simmering until thickened, about 2 minutes.
- For the omelet, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until browned, 6 minutes, stirring often. Add leek and celery, stirring, for 1 to 2 minutes, until starting to soften. Stir in cabbage, garlic, and ginger; season with salt and white pepper. Stir in crab and sprouts until combined. Remove half of the mixture to a plate.
- Meanwhile, in a large bowl, whisk eggs. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and hot sauce. Stir mixture into the eggs.
- Pour half of the egg mixture over the vegetables and crab in skillet, then cover and cook, still over medium-high, until bottom of omelet is browned and top is set, 3 to 4 minutes. Top pan with a plate or a cutting board and flip omelet out of pan; slice in half. Repeat with the remaining vegetables, crab, and eggs, adding more oil to the pan if necessary. Top each portion with gravy, sesame seeds, and chives or scallions.
