A twist on a traditional crab and egg dish. Crab claw meat is cooked in chewy tapioca starch and eggs are served with complementary gravy sauce.
About making this crab egg foo young
Using cooked crab claw meat for this dish is purely out of availability; feel free to substitute with imitation crab meat, other protein or fresh seafood. Be sure to remove all bones from the meat!
Flipping the pancake is not easy. In fact, very difficult. Bathing the top of the pancake with hot oil (optional) and segmenting the pancake into quarters makes flipping easier.
Serving the sauce on the side lets people slather it onto their pancakes. This recipe makes more sauce than necessary.
Crab Egg Foo Young
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Loading...A twist on a traditional crab and egg dish. Crab claw meat is cooked in chewy tapioca starch and eggs are served with complementary gravy sauce.
Ingredients
- 7 cooked crab claws, meat removed
- 1/4 cup water or liquid from crab
- 1.5 tsp tapioca starch
- 3 large eggs
- pinch of salt
- 1 tbsp. oil or more
- (optional) Handful of spinach, kale, green onions or other vegetable
- Sauce mixture:
- Cornstarch slurry: 1-2 tsp + 1-2 tsp water
- ¼ cup unsalted chicken stock or liquid from crab
- pinch of garlic powder
- 1.5 tsp soy sauce
- 2 tsp oyster sauce
- 1/8-1/4 tsp white pepper or to taste
- 1/8 tsp sugar
- pinch of salt
- ½ tsp sesame oil
Instructions
In a bowl, whisk together tapioca starch and water/crab liquid. Gently stir in crab claw meat, trying not to break up the crab meat.
In another bowl, beat the eggs with a pinch of salt.
Preheat a skillet over medium heat with oil. Pour crab mixture into the skillet to make a pancake. Cook until the crab-tapioca starch mixture thickens.
If adding, scatter vegetables over the crab-tapioca pancake.
Raise the heat to medium-high and pour beaten eggs over the pancake. Cook until it is possible to flip the pancake. For easier flipping, it is also possible to segment the pancake into 2 or even 4 sections. After flipping, fry until the egg is no longer runny; flip back over and set aside.
Make the sauce: In a small pot, combine water/crab liquid, garlic powder, soy sauce, oyster sauce, white pepper, sugar and salt. Heat the pot over medium heat. Add the cornstarch slurry to thicken the sauce. Stir in sesame oil before removing.
Drizzle sauce over pancake and serve!
Notes
Recommend serving sauce on the side to let individuals self-serve.
