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Crab Egg Foo Young Recipe

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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

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!

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