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Crab Meat Egg FuYung

Fish and Seafood

Crab Meat Egg FuYung
3 Tablespoons vegetable oil
1 cup or 8 ounces of crab (or lobster) meat
6 water chestnuts, preferred fresh, peeled, and shredded
½ cup shredded bamboo shoots
6 Chinese dried mushrooms
3 slices ginger, chopped
2 scallions, chopped
1/4 teaspoon salt
4 eggs
1. Break the crab (or lobster) meat into small pieces. Wash mushrooms and soak them in warm water for fifteen minutes or until soft; then drain and shred them.
2. Stir-fry the mushrooms in one Tablespoon of oil for one minute.
3. Beat the eggs and mix in crab (or lobster) meat, water chestnuts, bamboo shoots, mushrooms, ginger, scallions and salt.
4. Heat the remainder of the oil in a non-stick frying pan. Lower heat, and add the crab meat and egg mixture to the pan. Fry both sides until golden brown, then serve.

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