Crab Foo Young
Crab Foo Young is a delightful Chinese-American dish featuring fluffy egg patties filled with succulent crab meat. This recipe is quick to prepare and perfect for a family dinner or a special occasion.
Equipment
- Large non-stick skillet
- Mixing bowl
- Whisk
Ingredients
- 8 large eggs beaten
- 1 cup lump crab meat picked over for shells
- 1/2 cup bean sprouts rinsed and drained
- 1/4 cup green onions sliced thin
- 1/4 cup red bell pepper finely diced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 2 tablespoons vegetable oil for frying
- 1/2 cup chicken broth for the sauce
- 2 tablespoons soy sauce for the sauce
- 1 tablespoon cornstarch for the sauce
- 1 tablespoon water for the sauce
Instructions
- In a large bowl, whisk together the eggs, soy sauce, oyster sauce, sesame oil, and white pepper until well combined. Gently fold in the crab meat, bean sprouts, green onions, and red bell pepper.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, scoop 1/4 cup of the egg mixture into the skillet to form a patty. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining egg mixture, adding more oil if necessary.
Notes
Chef's Tips:
• For a crispier exterior, increase the heat to medium-high and cook for an additional minute on each side
• Avoid overmixing the egg mixture to keep the patties light and fluffy
• Serve with steamed rice and a side of stir-fried vegetables for a complete meal
Food Safety:
• Ensure crab meat is properly refrigerated and used within 2 days of purchase
• Store leftovers in an airtight container in the refrigerator for up to 3 days