Crab Egg Foo Young Recipe
Crab Egg Foo Young combines fluffy eggs, crab sticks, crisp vegetables, and a savory homemade gravy. This easy home-cooked version is pan-fried with less oil until beautifully golden.
Ingredients
For the egg foo young
- 10 crab sticks, shredded
- 8 large eggs, beaten
- ⅛ teaspoon salt
- 2 tablespoons cornstarch
- 6 tablespoons water
- 1½ cups garlic chives, cut into 2-inch pieces
- 1 large carrot, shredded
- 2 cups mung bean sprouts
- 6 tablespoons cooking oil, divided
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
Instructions
- To prepare the egg foo young mixture: In a large bowl, whisk together the eggs and salt. Mix the cornstarch with the water to make a slurry, then whisk it into the eggs. Add the crab sticks, garlic chives, carrot, and mung bean sprouts, and mix until evenly combined.
- To pan-fry the egg foo young: Heat a wok over medium heat and add about 1 tablespoon of the oil. Add a ladleful of the egg mixture and cook for about 2 minutes, until the bottom is set and golden brown. Carefully flip and cook for another 2 minutes, until golden and cooked through. Remove and repeat with the remaining mixture, adding oil as needed.
- To make the gravy: In a pot over medium heat, add the chicken stock, soy sauce, oyster sauce, and sesame oil. Whisk and bring to a simmer. Mix the cornstarch with the water to make a slurry, then slowly stir it into the sauce. Cook until thickened.
- To serve: Arrange the Egg Foo Young on a serving plate and spoon the warm gravy over the top. Serve immediately.
Video
Notes
- Mix just before cooking: Prepare the ingredients ahead if needed, but combine the egg mixture shortly before pan-frying. The vegetables can release moisture as they sit, making the mixture more watery.
- Make one test patty: Use the first one to check the heat and see how well the mixture holds together.
- Don't flip too early: Let the first side set and turn golden before flipping so the patty holds together more easily.
- Use medium heat: This gives the eggs time to cook through without the outside becoming too dark.
- Stir the slurry again: Cornstarch settles quickly, so stir the slurry immediately before adding it.
- Add the gravy last: Spoon the gravy over just before serving so the golden edges don't soften too quickly.
- Crab substitute: Cooked crab meat can replace the crab sticks for a more pronounced crab flavor.
- Protein swap: Shrimp, chicken, pork, or tofu can also be used; adjust the preparation and cooking time as needed.
- Vegetable swap: If you can't find garlic chives, use scallions. Cabbage, mushrooms, bell peppers, or zucchini can also work.