Crab Egg Foo Yong

Making Chinese takeout dishes at home is a fun and affordable way to enjoy your favorite flavors, and this crab egg foo yong copycat is an excellent version of the classic dish. The fluffy, fried omelets are loaded with lump crabmeat and crisp bean sprouts, and are slathered in a rich, homemade brown gravy. It’s a Chinese dinner you can make faster than calling for delivery.

Egg foo yong has a reputation for being unhealthy. The restaurant recipe is typically deep-fried, smothered in a rich gravy, and served with ultra-generous portions. Don’t be intimidated. Our version doesn’t require any deep-frying. Instead, this crabmeat egg foo yong is pan-fried in just a bit of canola oil, making it less greasy and lighter than the classic restaurant recipe. Like other healthy Asian-inspired recipes, this egg foo yong with crab is one you can indulge in without guilt.

What is egg foo yong?

Egg foo yong is a popular Chinese American dish found in Western Chinese restaurants. It’s essentially a deep-fried omelet topped with a rich, brown gravy that’s slightly sweet, savory and umami. In the United States, egg foo yong features eggs and bean sprouts mixed with vegetables and sometimes seafood, meat or tofu. But while the modern recipe found in restaurants is a Chinese American creation, the dish has roots in China.

In China and Hong Kong, it is known as foo yong daan (in Cantonese) or fúróng dàn (in Mandarin). The main difference is that the traditional Chinese recipe is typically pan-fried, not deep-fried, and doesn’t usually include gravy. Depending on the Chinese province, fúróng dàn can take different forms. For example, in Zhejiang, the dish is more of a steamed egg flan than an omelet.

Crab Egg Foo Yong Ingredients

• Homemade gravy: The delectable brown sauce typically served with crab egg foo yong is a simple mixture of cornstarch (one of our go-to sauce thickeners), sugar, chicken broth, soy sauce and white vinegar, all simmered together on the stovetop.
• Flour: Flour is often added to egg foo yong batter to thicken and bind the mixture. This prevents the pancakes from spreading too much once they hit the hot skillet or griddle.
• Egg: A few beaten eggs are essential to making egg foo yong.
• Bean sprouts: Typically found in the produce aisle, bean sprouts add freshness, texture and crunch to contrast the soft egg foo yong patties.
• Crabmeat: Our favorite type of crabmeat for this egg foo yong is lump crabmeat. It has a sweeter, milder flavor and more delicate texture than claw meat, adding crab flavor to the dish while letting the eggs and vegetables shine through.
• Green onions: Green onions lend color and mild onion flavor to the crab egg foo yong patties.
• Spices: Keep things simple with a dash of garlic powder and a pinch of black pepper.
• Canola oil: The egg patties cook best in a neutral-tasting cooking oil like canola oil.

Directions

Step 1: Make the sauce

In a small saucepan, combine the cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring the mixture to a boil and cook, stirring for two minutes or until it’s thickened. Set the sauce aside and keep it warm until you’re ready to serve it.

Step 2: Combine the ingredients

In a large bowl, whisk together the flour and eggs until they’re smooth.

Stir in the bean sprouts, crab, onions, garlic powder and pepper.

Step 3: Cook until golden

In a large skillet, heat the oil. Once it’s hot, drop the crab mixture by 1/3 cupfuls into the oil.

Cook the egg foo yong for two minutes on each side or until it’s golden brown. Serve them with the sauce.

Crab Egg Foo Yong Variations

• Change the protein: If crab isn’t accessible, you can replace it with sweet lobster or succulent pieces of shrimp, like in this shrimp egg foo yong recipe.
• Add more ingredients: Shiitake mushrooms, bamboo shoots, sliced bell peppers, napa cabbage and water chestnuts are just a few of the popular and tasty additions to add to crab egg foo yong for extra flavor and texture.
• Egg whites: Lighten this heavy dish further by making it with egg whites. To compensate for the omitted yolks, you’ll likely need six to eight egg whites total.

How to Store Crab Egg Foo Yong

Leftover crab egg foo yong can be stored in an airtight food storage container in the refrigerator for up to four days. The gravy should be stored in a separate airtight container.

How should you reheat crab egg foo yong?

To reheat crab egg foo yong, gently microwave it at reduced power until it’s heated through, or warm it in a covered skillet on low heat with a splash of water to prevent it from drying out. The brown gravy can be microwaved or heated on the stovetop in a saucepan until it’s hot.

Crab Egg Foo Yong Tips

What else can you serve with crab egg foo yong?

Serve this crab egg foo yong the traditional way with steamed white rice. You can also pair it with other Chinese takeout favorites, such as homemade easy egg rolls, crab Rangoon or pork lettuce wraps.

How can you lighten up crab egg foo yong?

This homemade crab egg foo yong is already lighter than the restaurant version. And you still have greater control over the ingredients to make it even lighter. For example, use reduced-sodium soy sauce or load your foo yong omelets with extra veggies, if desired.