Crabby Foo Yung

A seafood variation on the typical Chinese fave Egg Foo Yung... makes a great summer main dish or make 'em smaller for a killer app.


- 5 large eggs

- 1/2 teaspoon Iguana Red Cayenne Pepper Sauce (or more if you want to kick it up)

- 2 teaspoons mirin

- 2 teaspoons soy sauce

- 3/4+ pound crabmeat- drained (blue or dungeness)

- 1 cup bean sprouts (mung bean sprouts if you're a bit granolaish)

- 1 cup sliced mushrooms (use shitakes if you wanna get fancy)

- 1/4 cup thin sliced scallions (slice both green & white sections)

- 1/4 cup thin julienned celery

- 1/4 cup thin julienned baby carrots

- 6 tablespoons peanut oil

- Lime & lemon wedges

- BeeSting Honey & Habanero Pepper Sauce


In a large bowl whisk the eggs with the Iguana Red, mirin & soy until you've beaten them to a slight froth. Stir in the crab, schrooms, sprouts, carrots & celery. Heat 2 big non-stick fry pans over medium high heat with half the oil in each. Once oil is hot, use a 4oz. ladle to portion 3 or 4 patties into each pan. Turn heat down slightly and fry until golden brown, approx. 4 minutes total, flipping from side to side several times while frying so they don't get too dark on any one side. Remove from pan and drain on paper towels. You can keep hot in a 200 deg. oven while you clean pan and add frersh oil if you need to cook the rest of the mixture.

Makes approx. 8 patties to serve 4. Garnish on top with a wedge of each lime & lemon and drizzle with BeeSting Honey & Hananero (optional, but hey... you're on a hot suace web site aren't you?)

Sauces you can use in this recipe.

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