Crab Egg Foo Yong
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Crab Egg Foo Yong

"How to get an open-faced omelet (or anything) out of the pan the easy way: Plate over pan, flip, cut, and serve!"



  • 1 cup chicken stock or broth

  • ¼ cup ketchup

  • 1 tbsp. each light and dark soy sauce

  • 2 tsp. cornstarch


  • 1 tbsp. canola or olive oil, plus more if needed

  • 4 oz. shiitake mushrooms, stemmed and sliced

  • 1 small leek, white and light-green parts only, chopped

  • 1 small rib celery, chopped

  • 2 cups shredded green cabbage

  • 2 cloves garlic, chopped

  • 1 piece ginger (1 inch), peeled and minced or grated

  • White pepper, for seasoning

  • ¾ to 1 lb. lump crabmeat or king-crab leg meat, picked over for shells

  • 1 cup mung bean sprouts

  • 10 to 12 large eggs

  • 1 tbsp. light soy sauce, tamari, or shoyu

  • 1 tbsp. toasted sesame oil

  • 1 tsp. cornstarch

  • 2 tbsp. hot sauce

  • Toasted sesame seeds and finely chopped chives or scallions, for serving


Step 1

For the gravy, combine stock and ketchup in a small pot over medium-high heat. In a small bowl, stir together soy sauce and cornstarch until smooth, then add to stock. Bring sauce to a low boil over medium-high heat, whisking constantly, then reduce the heat to medium, simmering until thickened, about 2 minutes.

Step 2

For the omelet, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until browned, 6 minutes, stirring often. Add leek and celery, stirring, for 1 to 2 minutes, until starting to soften. Stir in cabbage, garlic, and ginger; season with salt and white pepper. Stir in crab and sprouts until combined. Remove half of the mixture to a plate.

Step 3

Meanwhile, in a large bowl, whisk eggs. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and hot sauce. Stir mixture into the eggs.

Step 4

Pour half of the egg mixture over the vegetables and crab in skillet, then cover and cook, still over medium-high, until bottom of omelet is browned and top is set, 3 to 4 minutes. Top pan with a plate or a cutting board and flip omelet out of pan; slice in half. Repeat with the remaining vegetables, crab, and eggs, adding more oil to the pan if necessary. Top each portion with gravy, sesame seeds, and chives or scallions.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...