Crab Egg Fu Yung

By Organic1der

  • 6 eggs, well beaten

  • 2 cups bean sprouts, washed and cleaned

  • 3 Tablespoons minced onion

  • 1 cup flaked crab meat

  • salt and pepper to taste

  • 1 Tablespoon low-calorie margarine

  • 1 1/2 cups water

  • 3 Tablespoons soy sauce

  • 1 Tablespoon granulated sugar replacement

  • 1 Tablespoon cornstarch

  1. In a bowl with the beaten eggs, add the bean sprouts, onion, crab meat, salt, and pepper; stir to mix.

  2. 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.

  3. Cover and allow to cook over low heat until firm.

  4. Meanwhile, combine 1 1/2 cups 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.

  5. Carefully fold egg mixture in half. Gently turn out onto heated platter. Pour soy sauce mixture over the eggs.

  6. Serve immediately.

Nutritional Facts



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