Crab Foo Yung
Source of Recipe
From "I Love Crab Cakes Cookbook" by Tom Douglas
Recipe Introduction
Renowned Seattle chef and restaurateur Tom Douglas knows how to serve up some delicious crab dishes, and this recipe is sure to satisfy the palate.
List of Ingredients
4 large eggs
2 teaspoons soy sauce
2 teaspoons mirin
1/2 teaspoon Tabasco, or to taste
3/4 pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet
1 cup sliced shiitake mushrooms, stems removed
1 cup mung bean sprouts
1/4 cup minced celery, preferably the tender inner stems and a few leaves
1/4 cup thinly sliced scallions, both white and green parts
About 6 tablespoons peanut or canola oil, as needed
4 lemon wedges
Tabasco or Chinese hot chili paste
Recipe
Whisk the eggs with the soy, mirin, and Tabasco in a large bowl until slightly foamy. Stir in the crabmeat, mushrooms, sprouts, celery, and scallions. Heat 2 large nonstick skillets over medium-high heat with about 3 tablespoons of oil in each one. When the oil is hot, ladle as many patties as will fit into each pan (about 3 or 4) using a 4-ounce ladle or a 1/2-cup measuring cup. Fry the patties until golden brown on both sides and cooked through, about 4 minutes total, turning the heat down as needed.
Use a spatula to turn the patties from side to side a few times while they're cooking so they don't get too dark.
Remove the patties from the pan, and drain on paper towels. If you can't fit all the patties in the pans at once and need to fry in batches, keep the finished patties warm in a 200° oven while you wipe out the pan with a paper towel, add more oil, and continue to fry the remaining patties. You should get about 8 crab foo yung. When all the crab foo yung are cooked, serve them with the lemon wedges and Tabasco or hot chili paste.
Serves 4
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