Crab Foo Yung
Crab Foo Yung offers a delicate combination of crabmeat and egg whites, with a hint of ginger and parsley, perfect for a light, flavorful appetizer or main course.
Ingredients
Instructions
- Mix crabmeat with ginger juice and sherry wine.
- Beat egg whites until stiff; add salt and cornstarch.
- Heat oil in a frying pan and let it spread evenly.
- Combine crab mixture with milk and gently fold into the egg whites.
- Pour the mixture into the hot frying pan.
- Stir constantly until the mixture thickens and is cooked through.
- Remove from heat, transfer to a plate, and sprinkle with chopped parsley.
- Serve hot.
Tips & Substitutions
For a lighter dish, consider using egg substitutes or adding more vegetables like bell peppers or onions to the mix. If crabmeat is unavailable, cooked shrimp or imitation crab can work as alternatives. Make sure to beat the egg whites until they form stiff peaks for the best texture. This dish can also be adjusted with various spices or herbs to suit your taste preferences.
Serving Suggestions
Serve Crab Foo Yung hot, garnished with chopped parsley for a fresh touch. It pairs beautifully with Chinese Broccoli With Oyster Sauce or Fried Rice With Shrimp for a complete meal. For a lighter option, consider a side salad or steamed vegetables. This dish is great as an appetizer or a main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use a microwave in short intervals to avoid overcooking. Alternatively, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid freezing, as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Foo Yung contains roughly 867 calories, with 15g protein, 56g carbohydrates, and 68g fat. It is an excellent source of iron (99% of the Daily Value), vitamin C (54% of the Daily Value), and potassium (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1796mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and richness of the dish. However, if you're looking for a creamier result, you can add one or two whole eggs to the mixture, but reduce the number of egg whites accordingly for proper consistency.
What type of crabmeat should I use?
Fresh lump crabmeat is ideal for its delicate flavor and texture, but you can also use canned or frozen crabmeat. If opting for canned, ensure it is well-drained and flaked for best results. Always check for freshness regardless of the type.
Can I make this dish vegetarian?
Yes, you can create a vegetarian version by substituting the crabmeat with sautéed mushrooms or tofu. Season with soy sauce and perhaps some seaweed flakes for a seafood-like flavor. Adjust the cooking time as needed based on ingredient choices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).