Crab Egg Foo Yong
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 TimePrep/Total Time: 30 min.
- 4 teaspoons cornstarch
- 2 teaspoons sugar
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon white vinegar
- EGG FOO YONG:
- 2 tablespoons all-purpose flour
- 4 large Eggland's Best 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
- 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.
- 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.
Nutrition Facts2 pieces : 297 calories, 16g fat (3g saturated fat), 269mg cholesterol, 1159mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 25g protein.
Originally published as Foo Yung in Taste of Home Recipes Across America
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