Crab Egg Foo Young Recipe

Let’s make Crab Egg Foo Young that’s perfect for any occasion. Whether it’s a busy weekday or a special weekend dinner. It’s packed with flavors and so easy to make. It will be sure to please even the pickiest eaters.

Crab Egg Foo Young Recipe

Serves: 4 to 6
Prep time: 10 minutes
Cook time: 30 minutes

For the egg foo young:
10 crab sticks, shredded
8 eggs, beaten
1/8 teaspoon salt
2 tablespoons cornstarch
6 tablespoons water
1 ½ cups garlic chives, cut into 2-inch pieces
1 large carrot, shredded
2 cups mung bean sprouts
6 tablespoons of oil, separated

For the gravy:
1 cup chicken stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
3 tablespoons water

Crab Egg Foo Young Instructions

1. Prepare the egg foo young mixture:

•  In a bowl, crack the eggs. Add the salt and cornstarch slurry (2 tablespoons of cornstarch and 6 tablespoons of water). Whisk.
• Then, add the crab sticks, garlic chives, carrot, and mung bean sprouts. Mix together.

2. Cook the egg foo young:

• In a wok over medium heat, add about 1 tablespoon of oil. Add a ladleful of egg foo young mixture to the wok. Cook until golden brown for about 2 minutes.
• Flip the egg foo young, and cook it until golden brown for another 2 minutes. Remove and repeat with the rest.

3. Make the gravy and serve:

• In a pot over medium heat, add the chicken stock, soy sauce, oyster sauce, and sesame oil. Whisk and bring it to a simmer.
• Add in the cornstarch slurry. (Which is 1 tablespoon of cornstarch and 3 tablespoons of water) Stir until it’s thickened.
• Serve the egg foo young on a plate, and drizzle the gravy on top. Enjoy!

Tips & notes

• Don’t skip the cornstarch slurry in the eggs: This helps bind the mixture together so the patties don’t fall apart while cooking.
• Cook one test patty first: The first one lets you adjust seasoning and check if the heat level is right before making the rest.
• Control the heat: Medium heat works best to cook the patties through without burning the outside too quickly.
• Serving tip: Drizzle the gravy just before serving so the patties stay crisp on the edges.
• Protein substitutions: Fresh crab meat works beautifully if you want a more delicate flavor. Shrimp, chicken, pork, or even tofu can also be used.
• Vegetable swaps: If you can’t find garlic chives, use scallions. Cabbage, bell peppers, or zucchini are also great add-ins for extra texture.