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Crab Egg Foo Yong

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. —Beverly Preston, Fond du Lac, Wisconsin
Crab Egg Foo Yong Recipe photo by Taste of Home

Ingredients

  • 4 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon white vinegar
  • EGG FOO YONG:
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 can (14 ounces) bean sprouts, drained
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1/3 cup thinly sliced green onions
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 3 tablespoons canola oil

Directions

  1. In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm.
  2. In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts

2 pieces : 297 calories, 16g fat (3g saturated fat), 269mg cholesterol, 1159mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 25g protein.

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