Foo Yung Tan (Crab and Egg Omelet)

Featured by Creston Vineyards in the Gold Wine Club.

Description

Perhaps you're in the mood for breakfast for dinner? This recipe for a crab omelet is savory and sweet and pairs well with a Chardonnay.

Yield: 6 - 8
Prep Time: 12 Minutes
Cook Time: 18 Minutes

Ingredients


• 8 eggs
• 3 tsp soy sauce, divided
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup flaked crab meat
• 1 cup chopped scallions
• 1 tbs cornstarch
• 1 cup drained bean sprouts
• 1 1/4 cup chicken stock
• 1/2 cup salad oil
• 2 tsp sugar
• 2 tbs sherry
• 2 tbs water

Instructions


Beat eggs with 2 teaspoons of the soy sauce, salt and pepper. Stir in crab meat, scallions and bean sprouts. Heat oil in a large skillet. Drop in egg mixture in 1/4 cup portions. Brown on both sides. Drain and keep warm.

Combine chicken stock, remaining teaspoon soy sauce, sugar and sherry in a saucepan; bring to a boil. Mix cornstarch and water to a paste. Add to hot mixture and cook, stirring constantly until mixture is thickened and clear. Serve sauce with eggs.



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