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Chinese Recipe : Crab Omelet

Serves 4


4 eggs
1 oz. canned crabmeat
1 tbsp finely chopped scallion
Cucumber, tomato, parsley

½ tsp salt
1 tbsp rice wine
Dash of pepper
Dash of MSG

1 tbsp cornstarch dissolved in cold water
5 tbsps chicken stock
Cooking oil


1. Remove the cartilage from the crab and flake the crabmeat.

2. Drop the eggs in a bowl, add the seasonings ingredients, crabmeat and scallion. Mix well.

3. Heat a pan till it begins to smoke, oil with 2 cups of oil and drain. Pour 4 tbsps of fresh oil, set the heat to moderate and pour in the egg mixture. When it is half cooked, shape it into a round and pour 1 tbsp of oil along the edge of the pan. Turn the heat to low, cover and cook for 7 to 8 minutes. Turn the egg over and cook for 4 to 5 minutes so that both sides are golden brown.

4. Place the egg on a carving board and section it into 3. Cut each section into 5/8” thick pieces. Round edges pieces should be arranged towards the center of the platter and rectangular pieces to be piled on top. Garnish with parsley, tomato and cucumber.

Chinese Egg Recipes

Chinese Egg Foo Yung, Chinese Steam Egg recipe , Stuff Omelet with Minced Beef, Scallop Fu Yung recipe , Eggs with Sweet Sour Sauce, Crab Omelet, Egg Puffs in Hot Sauce recipe , Steamed Eggs with Salt Eggs, Pickled Eggs and Quail Eggs recipe , Mushu Pork Omelet recipe



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Last Modified: 11/28/11.