Crab Egg Foo Yong

Name: Crab Egg Foo Yong
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.