Crab Egg Foo Young Recipe—BETTER Than Takeout!

By CiCi Li · 35 min

Ingredients

Instructions

1. Whisk the eggs with the salt in a large bowl.
2. Stir 2 tablespoons cornstarch into 6 tablespoons water to make a slurry, pour it into the eggs and whisk until smooth.
3. Add the shredded crab sticks, garlic chives, carrot and bean sprouts and mix well.
4. Heat a wok over medium heat with about 1 tablespoon oil.
5. Ladle in some of the mixture, making sure each portion has egg and filling. Cook about 2 minutes until the bottom is set and golden brown.
6. Flip and cook the other side about 2 minutes, until golden and the eggs are cooked through. Remove and repeat with the rest of the mixture, adding oil as needed.
7. Pour the chicken stock, soy sauce, oyster sauce and sesame oil into a pot over medium heat, whisk and bring to a simmer.
8. Stir 1 tablespoon cornstarch into 3 tablespoons water, stir again, then slowly pour into the simmering sauce while stirring until the gravy thickens.
9. Arrange the patties on a plate and spoon the gravy over just before serving.

Summarized from CiCi Li's video. Watch it for the details.

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