Crab Egg Foo Yung Recipe

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Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. —Beverly Preston, Fond du Lac, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 1 can (14 ounces) bean sprouts, drained
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1/3 cup thinly sliced green onions
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 3 tablespoons vegetable oil


  1. In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm.
  2. In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce. Yield: 4 servings.
Originally published as Crab Egg Foo Yung in Taste of Home Recipes Across America 2013, p401

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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