Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Crab Egg Foo Yong Recipe.

Ingredients:

4 TSPs cornstarch
2 TSPs sugar
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 TBSPs reduced-sodium soy sauce
1 TBSP white vinegar
EGG FOO YONG:


2 TBSPs all-purpose flour
4 large 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 TSP garlic powder
1/8 TSP pepper
3 TBSPs canola oil

Recipe Instructions:

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.

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