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.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).