Crab Egg Foo Yong

From Taste of Home

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  teaspoons cornstarch
• 2  teaspoons sugar
• 14 1⁄2 ounces reduced-sodium chicken broth
• 2  tablespoons reduced sodium soy sauce
• 1  tablespoon white vinegar
• 2  tablespoons all-purpose flour
• 4  large eggs
• 1⁄3 cup green onion, thinly sliced
• 1 (14 ounce) can bean sprouts, drained
• 2 (6 ounce) cans lump crabmeat, drained
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon pepper
• 3  tablespoons  vegetable oil

Directions

1. 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 until thickened, about 2 minutes. Set aside and keep warm.
2. In a large bowl, whisk flour and eggs until smooth. Stir in the 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 golden brown, about 2 minutes on each side. Serve with sauce.