CRAB EGG FOO YONG
Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. -Beverly Preston, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm., In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 297 calories, Fat 16g fat (3g saturated fat), Cholesterol 269mg cholesterol, Sodium 1159mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES
Provided by Food Network
Time 35m
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
- WILD MUSHROOMS:
- Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;
EGGS WITH CRAB MEAT
This is an old Madame Wong recipe that I tried for the first time last night. It came out like a great big, loose, egg fu yung, or 'egg stew' and was total comfort food on a cold night. I changed a couple of things (added more egg and scallion and less oil) but this is pretty close to the original recipe. I think this recipe could really be played around with...I plan on trying it with small, cooked shrimp and, perhaps, adding some chopped spinach for more color and nutrition. One thing for sure, don't omit or substitute the fresh ginger!! The ginger is what made this so special for us. A non-stick wok is very useful for this recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
- Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
- Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.
CRAB MEAT WITH EGGS
I tried this dish at a friend's place recently. It tasted very nice and I couldn't resist not asking her for the recipe. I hope I remember the recipe correctly. Haven't try cooking it myself though. Pls let me know how it turns out.
Provided by Kim Ong
Categories Crab
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the crab meat, scallion, black pepper, rice wine and salt to the beaten eggs.
- Stir until thoroughly mixed.
- Heat the water in a saucepan on medium heat.
- Add the egg mixture slowly into the saucepan, while gently stirring it.
- Serve when the eggs have partially congealed.
- Garnish with corriander leaves.
Nutrition Facts : Calories 79.3, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70.9, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 6.3
CRAB DEVILED EGGS
My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.
Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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EASY CRAB SCRAMBLED EGGS - DELIGHTFUL PLATE
From delightfulplate.com
5/5 (4)Total Time 10 minsCategory BreakfastCalories 149 per serving
- Crack 4 large eggs less 1 egg white into a bowl. It means we need 4 egg yolks and 3 egg whites. Beat well. Add a teaspoon of olive oil, a pinch of salt and stir to combine. Set aside.
- Place a nonstick pan over medium heat. Add some olive oil. Once the oil is hot, add fresh crab meat. Stir, break the crab meat into smaller pieces and briefly sauté to remove excess moisture. Season with salt to taste.
- Spread the crab meat pieces evenly and pour beaten eggs into the pan. Lower the heat to low-medium low and wait for a few seconds to let the eggs set around the edges.
- Once you see the eggs start to set around the edges, use a spatula to pull the set outer edges towards the center. Keep doing that to gather all the egg curds in the center of your pan.
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