Crab Egg Foo Yong is one of those dishes I always order when I see it on a menu. There’s just something so satisfying about those fluffy, savory patties filled with delicious crab and vegetables.
I’ve finally perfected making them at home, and I’m excited to share this recipe with you! It’s perfect for a weekend brunch, a light dinner, or even as a fun appetizer.
Recipe Overview: Crab Egg Foo Yong
This dish is essentially a Chinese omelet, brimming with crab meat and fresh vegetables. It is pan-fried to golden perfection.
The texture is a delightful combination of fluffy eggs, tender crab, and slightly crunchy veggies.
What sets it apart is the rich umami flavor, which comes from the combination of the ingredients and a simple, yet flavorful sauce that’s often drizzled on top. It’s typically served with rice.
This dish can be a fantastic part of a larger Asian-inspired meal, or it can stand alone as a satisfying main course.
You can even use it as a snack.
Ingredients for Crab Egg Foo Yong
Here’s what you’ll need to gather:
- Eggs: 6 large eggs. These form the base of our “omelet.” Make sure they’re fresh!
- Crab Meat: 8 ounces of lump crab meat. You can use fresh, canned, or even imitation crab meat (krab). If using canned, make sure to drain it well.
- Bean Sprouts: 1 cup of fresh bean sprouts. These add a nice crunch. Rinse them thoroughly before using.
- Onion: 1/2 cup, finely chopped. I prefer yellow onion, but white onion works too.
- Green Onions: 1/4 cup, thinly sliced. These add a fresh, mild onion flavor.
- Celery: 1/4 cup, finely chopped. For extra texture.
- Mushrooms: 1/2 cup, sliced. I use button mushrooms, but shiitake or oyster would also be delicious.
- Soy Sauce: 2 tablespoons. This adds that essential umami flavor. Use low-sodium if you’re watching your salt intake.
- Oyster Sauce: 1 tablespoon (optional, but recommended). It contributes depth and richness. If you don’t have it, you can add an extra teaspoon of soy sauce.
- Chicken Broth: 1/2 cup. This forms the base of our optional sauce.
- Cornstarch: 1 tablespoon. Used to thicken the sauce.
- Vegetable Oil: For pan-frying. You’ll need enough to coat the bottom of your pan.
- Salt and Black Pepper: To taste. Always important for seasoning!
Step-by-Step Instructions: Making Perfect Crab Egg Foo Yong
- Prepare the Egg Mixture: In a large bowl, whisk the eggs together until they’re light and frothy. Season with a pinch of salt and black pepper.
- Combine Ingredients: Gently fold in the crab meat, bean sprouts, chopped onion, green onions, celery, and sliced mushrooms into the whisked eggs. Be careful not to overmix; you want everything evenly distributed.
- Heat the Pan: Place a large non-stick skillet or frying pan over medium-high heat. Add about 2 tablespoons of vegetable oil, enough to generously coat the bottom of the pan.
- Cook the Egg Foo Yong: Once the oil is hot (a drop of egg mixture should sizzle immediately), pour about 1/2 cup of the mixture into the pan for each patty. You should be able to cook 2-3 at a time, depending on the size of your pan.
- Fry Until Golden: Cook for about 3-4 minutes per side, or until the bottom is golden brown and the eggs are set. Carefully flip each patty with a spatula. The inside should still be slightly soft.
- Drain Excess Oil: Once cooked, remove the patties and place them on a plate lined with paper towels to drain any excess oil.
- Make the Optional Sauce: In a small saucepan, whisk together the chicken broth, soy sauce, oyster sauce (if using), and cornstarch. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly. This should only take a few minutes.
- Serve the dish: Transfer the cooked egg foo yong onto plates, you can place it on a bed of white rice. Then drizzle the sauce.
Variations & Tips for Crab Egg Foo Yong
- Vegetable Variations: Feel free to add other vegetables you enjoy! Shredded carrots, finely chopped bell peppers, or even some shredded cabbage would be great additions.
- Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the egg mixture for a little kick.
- Make-Ahead: You can prepare the egg mixture ahead of time (without the bean sprouts) and store it in the refrigerator for up to a day. Add the bean sprouts just before cooking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat, or in the microwave until warmed through. The texture might be slightly softer after reheating.
- Serving: Serve with steamed rice and a side of your favorite Asian-inspired vegetables for a complete meal. You can consider serving this with shrimp fried rice.
Key Details
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4-6
- Equipment you’ll need: Large bowl, whisk, large non-stick skillet or frying pan, spatula, small saucepan (optional, for sauce).
Crab Egg Foo Yong
Fluffy, savory patties filled with delicious crab and vegetables. This Crab Egg Foo Yong recipe is a Chinese omelet, brimming with crab meat and fresh vegetables, pan-fried to golden perfection, perfect for brunch, light dinner or appetizer.
Ingredients
- 6 large eggs
- 8 ounces lump crab meat
- 1 cup fresh bean sprouts
- 1/2 cup finely chopped yellow onion
- 1/4 cup thinly sliced green onions
- 1/4 cup finely chopped celery
- 1/2 cup sliced button mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- Vegetable oil for pan-frying
- Salt and Black Pepper to taste
Instructions
- In a large bowl, whisk the eggs together until they're light and frothy. Season with a pinch of salt and black pepper.
- Gently fold in the crab meat, bean sprouts, chopped onion, green onions, celery, and sliced mushrooms into the whisked eggs. Be careful not to overmix; you want everything evenly distributed.
- Place a large non-stick skillet or frying pan over medium-high heat. Add about 2 tablespoons of vegetable oil, enough to generously coat the bottom of the pan.
- Once the oil is hot (a drop of egg mixture should sizzle immediately), pour about 1/2 cup of the mixture into the pan for each patty. You should be able to cook 2-3 at a time, depending on the size of your pan.
- Cook for about 3-4 minutes per side, or until the bottom is golden brown and the eggs are set. Carefully flip each patty with a spatula. The inside should still be slightly soft.
- Once cooked, remove the patties and place them on a plate lined with paper towels to drain any excess oil.
- In a small saucepan, whisk together the chicken broth, soy sauce, oyster sauce (if using), and cornstarch. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly. This should only take a few minutes.
- Transfer the cooked egg foo yong onto plates, you can place it on a bed of white rice. Then drizzle the sauce.