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Crab Meat With Eggs

Well, everyone in my family loves having eggs in many styles. So, I like to experiment with different ways of cooking the eggs. This particular egg dish has some sauce in it and they are very light and fluffy. You can use all egg whites but I like to add a couple of egg yolks to enhance the texture and color too. So, why not try making them and let me know the result and maybe your take on this Chinese style egg dish?

Crab Meat With Eggs


150 g Crab Meat
2 tsp Chinese Cooking Wine
1/2 tsp Sea Salt
2 Large Eggs + 3 Egg Whites
A dash of White Pepper
6 Medium Button Mushrooms, sliced (or 10 small, halved)
2 Tbsp Green Peas
1 Scallions, chopped
2 slices of Ginger, finely chopped or minced
3/4 cup Chicken Stock or Water + 1 tsp Corn Flour
1 tsp Sesame Oil
2 tsp Soy Sauce
3 Tbsp Peanut Oil


Combine crab meat, Chinese cooking wine, salt, eggs and pepper. Lightly beaten and set aside for 10 minutes.

Heat 2 Tbsp of oil on low to medium heat gently fry the egg mixtures in a few batches until lightly firm. Then set aside. (Do not brown the eggs.)

Add the remaining oil and turn the heat on high, cook the ginger, mushrooms and green peas briefly. Add the chicken stock, soy sauce, sesame oil and sea salt to taste. Bring the sauce to a boil and mix in the eggs. Continue cooking and let it simmer on a low heat for a minute. To serve, top it with some chopped scallions.


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