Tested till perfect Home-Style Crab Egg Foo Young

Home-Style Crab Egg Foo Young

One of my father's favourite dishes, egg foo young is similar to an omelette but with Chinese ingredients and flavourings.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2004

  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1 pkg 1pkgfrozen crabmeat, thawed
  • 1 tsp 1tspvegetable oil
  • 1 cup 1cupthinly sliced celery
  • 1 cup 1cupbean sprouts
  • 1 cup 1cupfinely chopped green oniongreen onions
  • 8 8eggeggs, lightly beaten
  • 1/2 tsp 1/2tspfive-spice powder


  • 2 tbsp 2tbspoyster sauce
  • 1 tbsp 1tbspsoy sauce
  • 1 tsp 1tspChinese rice wine or sherry
  • 1 tsp 1tspliquid honey
  • 1 tsp 1tspcornstarch
  • 1/4 tsp 1/4tsppepper
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Place crabmeat in sieve; pick through to remove any cartilage. Firmly press out liquid. Transfer to bowl.

In saucepan, heat oil over high heat; stir-fry celery, bean sprouts and three-quarters of the green onions until sprouts wilt, about 3 minutes. Add to crabmeat.

In large bowl, whisk eggs with five-spice powder until foamy; stir in crab mixture. Brush 8-inch (20 cm) nonstick skillet lightly with oil; heat over medium-high heat. Using 1/3 cup (75 mL) egg mixture for each omelette, pour into pan, shaking pan and stirring with back of fork in circular motion for 10 seconds. Cook, shaking pan occasionally and using spatula to push cooked egg to centre and allow uncooked eggs to flow underneath, until set but still creamy and bottom is light golden, about 1 minute.

Tilt handle up and shake pan to slide omelette up opposite side of pan.Transfer to warm platter. (Make-ahead: Let cool; cover with plastic wrap and refrigerate for up to 24 hours. To reheat, wrap in foil and warm in 350°F/180°C oven for 10 minutes.)

Sauce: Meanwhile, in small saucepan, stir together 1/2 cup (125 mL) water, oyster sauce, soy sauce, wine, honey, cornstarch and pepper; bring to boil over medium heat, whisking until glossy, thickened and smooth. Spoon over egg foo young. Garnish with remaining green onion.

Additional information :

Home-Style Pork and Shrimp Egg Foo Young: Omit crabmeat. Use 4 oz (125 g) pork loin, cut into 1/4-inch (5 mm) cubes. Add 4 oz (125 g) raw shrimp, peeled, deveined and chopped. In skillet, cook pork and shrimp for 5 minutes; transfer to bowl and continue with recipe.

Home-Style Mushroom Egg Foo Young: Omit crabmeat. Use 4 cups (1 L) sliced mushrooms. In nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; cook mushrooms until no liquid remains, about 8 minutes. Transfer to bowl and continue with recipe.

Nutritional Information Per each of 10 servings: about

cal 91 pro 9g total fat 5g sat. fat 1g
carb 4g fibre 1g chol 157mg sodium 392mg

% RDI:

calcium 4 iron 9 vit C 5 folate 14
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