Shrimp and Crab Egg Foo Yong
Elevate your weeknight dinner with this Shrimp and Crab Egg Foo Yong, a delightful fusion of fluffy, golden omelets packed with succulent seafood and fresh vegetables, all dressed in a rich, savory gravy. This Chinese-American classic combines diced shrimp, tender lump crab meat, crunchy bean sprouts, and vibrant shredded carrots for a satisfying texture and flavor in every bite. The omelets are pan-fried to perfection, creating a crisp exterior while remaining light and airy inside. Drizzle with a silky sauce made from chicken stock, oyster sauce, and a touch of sweetness for the ultimate finishing touch. Perfect for a quick 35-minute meal, this recipe is sure to impress as a wholesome family dinner or a standout addition to your Chinese-inspired feast. Keywords: shrimp and crab egg foo yong, Chinese-American cuisine, seafood omelet, savory gravy, quick dinner recipe.
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Recipe Information
Ingredients
- 6 large eggs
- 150 grams shrimp (peeled, deveined, and diced)
- 150 grams cooked lump crab meat
- 100 grams bean sprouts
- 3 stalks green onions (sliced)
- 1 medium carrot (shredded)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil (for frying)
- 1 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
Instructions
In a large mixing bowl, beat the eggs until smooth. Stir in soy sauce, sesame oil, salt, and white pepper.
Add the diced shrimp, crab meat, bean sprouts, green onions, and shredded carrot to the egg mixture. Mix well to combine.
Heat 1 tablespoon of vegetable oil in a medium-sized nonstick skillet over medium heat.
Ladle about ½ cup of the egg mixture into the skillet, spreading it out into a circular omelet shape. Cook for about 2-3 minutes until the bottom is golden and the edges are set.
Flip the omelet carefully and cook the other side for another 2-3 minutes until cooked through. Transfer to a plate and repeat with the remaining egg mixture, adding more oil as needed.
For the gravy, combine the chicken stock, oyster sauce, sugar, and cornstarch mixed with water in a small saucepan. Bring to a boil over medium heat, whisking constantly, until the sauce thickens. Remove from heat.
Serve the Egg Foo Yong omelets topped with the savory gravy. Garnish with additional sliced green onions if desired. Enjoy!
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1510 mg | 503% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 15.1 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 454 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
