Forktionary

Eggs With Crab Meat Recipe

Indulge in this comforting and flavorful Eggs with Crab Meat recipe, inspired by Madame Wong's culinary secrets! This delightful dish, reminiscent of a fluffy egg foo yung or a savory egg stew, is perfect for a cozy night in. Imagine tender crab meat mingling with fluffy eggs, fragrant ginger, and crisp scallions, all enveloped in a light and savory sauce. We've tweaked the original recipe for even more deliciousness, adding extra egg and scallions for a richer flavor and vibrant color. Feel free to experiment – try adding shrimp and spinach for a nutritional boost and visual appeal. One thing's for sure: don't skip the fresh ginger – it's the star of the show! This recipe is best made in a non-stick wok, ensuring effortless cooking and easy cleanup.

Prep Time 10 mins
Cook Time 23 mins
Calories 574.7 kcal
Protein 87g
Rating 5.0 (1 Reviews)
Eggs With Crab Meat 13

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggs With Crab Meat

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Eggs With Crab Meat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Eggs With Crab Meat

  1. In a bowl, gently combine 1 pound crab meat, 6 large eggs, and 1/4 cup chicken stock.
  2. Add 1 tablespoon soy sauce and whisk lightly with a fork until just combined.
  3. Heat 1 teaspoon oil in a non-stick wok or large skillet over medium-low heat.
  4. Add 1 tablespoon minced fresh ginger and 2 scallions (finely chopped, white and green parts separated) and stir-fry for 1 minute. Remove and set aside.
  5. Heat 2 teaspoons oil in the wok over medium-high heat.
  6. Pour in the crab meat and egg mixture. Stir gently, allowing the eggs to set slowly around the crab meat. Avoid over-stirring.
  7. Once the mixture begins to set (about 5 minutes), add the cooked ginger and white parts of the scallions.
  8. Continue to cook for another 2 minutes, stirring gently.
  9. In a small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water until smooth.
  10. Add the cornstarch slurry to the wok and stir until the sauce slightly thickens.
  11. Stir in 1 teaspoon rice vinegar.
  12. Garnish with the green parts of the scallions and serve immediately over steamed rice.

Nutrition Information (Approximate per serving)

Sodium

71 g

Sugar

15g

Fat

41g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Side Dishes Seafood Asian Chinese American Gluten Free One Pot Meals 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Lunch Main Dish Eggs Dairy Seafood Asian Chinese Easy Crab Eggs Stove Top Dietary Stir Fry Comfort Food Shellfish Taste Mood Equipment Number Of Servings Presentation Served Hot 3 Steps Or Less Technique