Just like with fried rice, the Chinese make good use of leftover meat, seafood and vegetables by adding them to beaten eggs and making an omelet called egg foo yong. It appears, however, that if the omelet contains crab meat, it is more of a kanitama or Japanese omelet with crab meat.
Whatever its name, this is a delicious omelet with real crab meat — NOT crab sticks (or kani kama), the imitation crab that one often finds in kani salad.
- 100 g. of crab meat
4 eggs, beaten
2 cloves of garlic, minced
2 shallots, finely sliced
1 tomato, chopped (optional)
15 onion leaves, cut into 2-inch lengths
1 tbsp. of light soy sauce
a pinch of sugar
3 tbsps. of peanut oil
drizzle of sesame seed oil
- Heat the peanut oil in a pan. Saute the garlic and shallots for about 30 seconds. Add the chopped tomato, if using, and continue cooking for another 30 seconds, stirring often. Add the crab meat. Season with salt, sugar, soy sauce and pepper. Cook for about a minute. Add the onion leaves. Stir a few times then tip the mixture into a plate.
Pour a third of the beaten eggs into the pan (you may need to add more oil if you’re not using a non-stick pan). Sprinkle half of the crab meat mixture over the egg. Pour in another third of the beaten eggs then sprinkle the rest of the crab meat mixture. Finally, pour in the rest of the beaten eggs. Drizzle with sesame seed oil. When the eggs are almost set (should still be wet at the center), fold the omelet in half or just slide onto a plate and serve.
Cooking time (duration): 5 minutes
Number of servings (yield): 4