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Crab Egg Foo Yung

Fish and Seafood

Crab Egg Foo Yung
1/3 pound lump crabmeat, shells and cartilage removed
1/2 carrot cut into matchstick-size pieces
4 eggs
1 egg white
1/2 teaspoon sugar
salt and pepper to taste
1 Tablespoon dry sherry
1 Tablespoon soy sauce (and we recommend thin soy sauce)
1 and 1/2 Tablespoons vegetable oil
1 scallion, minced
1. Mix crabmeat, carrot, salt, pepper, cornstarch, and egg white and refrigerate for ten minutes.
2. Beat whole eggs with sugar, sherry, soy sauce, and one and one-half tablespoons of water, also the salt and pepper.
3. Heat the half-tablespoon oil and saute crabmeat for two minutes, then remove from the pan. Rinse and wipe the pan dry.
4. Heat the rest of the oil, pour in the beaten whole eggs and stir for one minute, then add crabmeat and cook and stir until just when the eggs have set, sprinkle with the minced scallion, and serve.

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