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Crab Fu Yung

Fish and Seafood

Crab Fu Yung
½ pound fresh crab meat, cartilage removed and discarded
2 Tablespoons Shao Xing wine
2 Tablespoons chicken broth
½ teaspoon coarse salt
2 Tablespoons fresh ginger, peeled and minced
1 scallion, minced
2 Tablespoons chicken fat
2 Tablespoons cornstarch
5 eggs, well beaten
2 Tablespoons vegetable oil, divided
1. Mix the first seven ingredients, crab meat through chicken fat, then add the cornstarch, and finally the eggs, one at a time.
2. Heat a wok or fry pan, half the oil and pour in half the egg mixture stirring until it just starts to set. Wait one minute, then carefully turn it over and after one more minute, put it on a pre-heated platter and cut it in wedges. Do the same with the rest of the egg mixture, and after cutting that into wedges put it on the same platter. Then serve.

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