Crab Egg Fu Yung Recipe
Heavenly, superb, outstanding, are just some words to describe Crab Egg Fu Yung. I will prepare this Crab Egg Fu Yung as Main Dish for a get-together I am soon going to host. Never ever miss out on this great Crab Egg Fu Yung recipe.
Ingredients
6 eggs, well beaten
2 cup bean sprouts, washed and cleaned
3 tsp onion, minced
1 cup crab meat, flaked
Salt and pepper to taste
1 tsp low-calorie margarine
1 1/2 cup water
3 tsp soy sauce
1 tsp granulated sugar replacement
1 tsp cornstarch
Directions
In a bowl with the beaten eggs, add the bean sprouts, onion, crab meat, salt, and pepper; stir to mix.
Melt margarine in a skillet; turn back and forth to coat entire bottom.
Add the egg mixture.
Cover and fry over low heat until bottom is set and firm.
Carefully lift corner of eggs (try not to break them) and add a small amount of water under the egg.
Cover and allow to cook over low heat until firm.
Meanwhile, combine 1 1/2 c. (375 mL) water in a saucepan with the soy sauce, sugar replacement, and cornstarch; mix to dissolve cornstarch.
Cook and stir over medium heat until mixture is clear and thick.
Carefully fold egg mixture in half.
Gently turn out onto heated platter.
Pour soy sauce mixture over the eggs.
Melt margarine in a skillet; turn back and forth to coat entire bottom.
Add the egg mixture.
Cover and fry over low heat until bottom is set and firm.
Carefully lift corner of eggs (try not to break them) and add a small amount of water under the egg.
Cover and allow to cook over low heat until firm.
Meanwhile, combine 1 1/2 c. (375 mL) water in a saucepan with the soy sauce, sugar replacement, and cornstarch; mix to dissolve cornstarch.
Cook and stir over medium heat until mixture is clear and thick.
Carefully fold egg mixture in half.
Gently turn out onto heated platter.
Pour soy sauce mixture over the eggs.
