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.