Crab Filling Recipe


Cooking Time5 MinDifficulty LevelEasy
MethodMain Ingredient
Interest Group


 Cooked crab3⁄4 Pound (Fresh Or Canned)
 Dry sherry1 1⁄2 Teaspoon
 Soy sauce1 1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Sesame oil1 Teaspoon
 Cornstarch1 Teaspoon
 Salad oil2 Tablespoon
 Minced ginger1⁄2 Teaspoon
 Bean sprouts3⁄4 Pound
 Coarsely chopped mushrooms3⁄4 Cup (12 tbs)
 Thinly sliced celery1 Cup (16 tbs)
 Chopped bamboo shoots3⁄4 Cup (12 tbs)
 Green onions2 , thinly sliced (Including Tops)

Nutrition Facts

Serving size: Complete recipe

Calories 816 Calories from Fat 354

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 3.2 g15.9%

Trans Fat 0.5 g

Cholesterol 265.3 mg

Sodium 2566.8 mg106.9%

Total Carbohydrates 42 g14.1%

Dietary Fiber 12 g47.9%

Sugars 23.6 g

Protein 78 g156.8%

Vitamin A 32.5% Vitamin C 125.8%

Calcium 42.9% Iron 40.9%

*Based on a 2000 Calorie diet


Flake crab, then squeeze to eliminate excess liquid; set aside.
In a bowl, combine sherry, soy, sugar, salt, cornstarch, and sesame oil.
Heat a wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add ginger.
Stir once, then add bean sprouts, mushrooms, celery, and bamboo shoots.
Cook, stirring, for 2 minutes.
Stir in crab and green onion and cook for 2 minutes.
Stir sherry-soy mixture, add to pan, and cook, stirring, until pan juices thicken.