Crabmeat Egg Foo Young

The way I make the Egg Foo Young is different from the traditional recipes.   My recipe is more like a scrambled egg rather than a pancake style.   I like to use fresh, cooked crabmeat if I can find live dungeon crabs at our local seafood markets.  It is certainly time consuming to remove meat from the crab shells after they are cooked, but when you think about the freshness that you can taste from the fresh crabmeat, you will agree that it’s worth it.   Using fresh bean sprouts is also another perfect idea for this recipe. Always buy crisp, bright-colored sprouts that look firm and fresh.  To retain the crunchiness when you stir-fry them, make sure you dry the bean sprouts thoroughly after wash.  Also, don’t overcook them as they have high-water content.  I would prefer to use high heat.  Because of the E-coli outbreak, bean sprouts should be cooked.   

This dish can stand on its own

Firm and crispy bean sprouts

For a traditional recipe, a sauce is served with the Egg Foo Young.  I like it without the sauce when I am using fresh crabmeat.  It is too overpowering when the sauce is added as it will destroy the taste of the crabmeat. 

If you like to serve it with the sauce,  here is the one that I would recommend:


Sauce
Ingredients
1 tablespoon corn starch
1 cup chicken broth - low sodium
1 teaspoon oyster sauce
1/4 teaspoon sugar


Directions

1. Stir all the ingredients in a saucepan until smooth.
2. Bring it to a boil while stirring over medium heat.   Cook until thick.
3. Serve on the side of the egg foo young.

Egg Foo Young
Ingredients

3 large eggs
1 cup fresh cooked crabmeat
2 cups fresh bean sprouts
½ cup shredded green onion
¼ teaspoon salt
Pinch black pepper
4 tablespoons cooking oil
A few slices of tomatoes
Cilantro for garnishing

Directions:

1. Heat two tablespoons of oil in a pan over high heat.  Add bean sprouts and stir fry for 25 to 30 seconds.  Remove from heat.  Set aside on a plate.
2. Break the eggs into a bowl.  Add ¼ teaspoon salt.  Use a fork to whisk gently.
3. Heat the remaining two tablespoons of oil in the pan over medium heat.  Pour in the beaten eggs. Stir quickly.  
4. Add crabmeat before the eggs turn solid.  Stir fry a few seconds. 
5. Add green onion and bean sprouts and continue to stir for another few seconds.  
6. Add some black pepper.  
7. Remove from heat and transfer to a serving plate when the eggs are done.
8. Garnish with cilantro.  Put a few slices of tomatoes on the side of the dish.   Serve with rice.