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
Serving: 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
To prepare the egg foo young mixture:
- In a bowl, crack the eggs inside. 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.
To 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.
To 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!
