Crab Egg Foo Yung Recipe
Servings: 2
Ingredients
- 3 x dry black mushrooms
- 3 x Large eggs
- 1/4 c. cooked crabmeat flaked
- 2 Tbsp. minced cilantro
- 1 tsp chopped ginger
- 1 tsp sesame oil Salt to taste Freshly-grnd white pepper to taste
- 1 1/2 Tbsp. veg. oil, for frying
- 1/3 c. chicken broth
- 2 Tbsp. oyster-flavored sauce
- 2 tsp Chinese rice wine or possibly dry sherry
- 3/4 tsp cornstarch
Directions
- Soak mushrooms in hot water to cover till softened, about 20 min; drain. Throw away stems and thinly slice caps.
- In a bowl, lightly beat Large eggs. Stir in mushrooms, crabmeat, cilantro, ginger, sesame oil, and salt and pepper to taste.
- Combine sauce ingredients in a small pan.
- Place an 8-inch nonstick frying pan over medium heat till warm. Add in oil, swirling to coat sides. Pour egg mix into pan and cook without stirring. As edges begin to set, lift with a spatula and shake or possibly tilt pan to let Large eggs flow underneath. When Large eggs no longer flow freely, turn omelet over and brown lightly on the other side.
- Bring sauce to a boil over medium-high heat; cook, stirring, till sauce thickens. Slide omelet onto a hot serving plate and pour sauce over.
- This recipe yields 2 servings.
- Ham or possibly Shrimp Egg Foo Yung: Substitute 1/4 c. diced cooked ham or possibly small cooked shrimp for the crab.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 2 servings | |
| Calories 251 | |
| Calories from Fat 160 | 64% |
| Total Fat 17.92g | 22% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.26g | |
| Cholesterol 328mg | 109% |
| Sodium 226mg | 9% |
| Potassium 304mg | 9% |
| Total Carbs 7.73g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.56g | 4% |
| Protein 14.1g | 23% |
