Foo Yung Tan (Crab and Egg Omelet)

Featured by Creston Vineyards in the Gold Wine Club.
Foo Yung Tan (Crab and Egg Omelet)


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


• 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


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.

Recommended Pairings