Chinese Crab And Egg Soup Hai Yook Dahn Gung Recipes

CRAB EGG FOO YONG

Crab Egg Foo Yong image

Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. -Beverly Preston, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 teaspoons cornstarch
2 teaspoons sugar
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon white vinegar
EGG FOO YONG:
2 tablespoons all-purpose flour
4 large eggs
1 can (14 ounces) bean sprouts, drained
2 cans (6 ounces each) lump crabmeat, drained
1/3 cup thinly sliced green onions
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3 tablespoons canola oil

Steps:

In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm., In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts : Calories 297 calories, Fat 16g fat (3g saturated fat), Cholesterol 269mg cholesterol, Sodium 1159mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE RECIPE

Crab Stuffed Steak With a Bearnaise Sauce Recipe image

Provided by á-1088

Number Of Ingredients 24

Ingredients

2 steak fillets, thick ones
1 teaspoon horseradish
4 slices bacon
Crab Stuffing
2 medium king crab legs (read description above.)
2 green onions, sliced thinly
1 small celery rib, cut in half, then chopped thinly
olive oil
2 garlic cloves, crushed
2 teaspoons parsley
1/2 teaspoon lemon pepper seasoning
Asparagus
20 baby asparagus spears
4 slices bacon
Sauce
1 (23 g) sachet bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
1 teaspoon Worcestershire sauce
3 teaspoons lemon juice
4 tablespoons dry white wine
1 tablespoon white wine vinegar
1 dash Tabasco sauce
50 ml cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.)
1 teaspoon dried tarragon
2 teaspoons fresh parsley, finely chopped

Steps:

1. Make stuffing. 2. Remove crab from legs, break meat up. 3. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften. 4. Add parsley, pepper and crab, stir to combine, remove and set to one side. 5. Steaks. 6.Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly. 7. Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top. 8.Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure. 9. Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre. 10. Sauce. 11. Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken. 12. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally. 13. Asparagus. 14. Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon. 15. Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go. 16. To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

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