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
Crab Egg Foo Yong
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
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
- 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.
- 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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