Crab Egg Foo Yong

Name: Crab Egg Foo Yong
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 serving(s)
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

Recipe by kymgerberich

From Taste of Home

READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.