#macyschefs

[culinarycouncil-blog]

Are you ready for the #GrillingGuru Semi-finals on 6/7? Check out this video of our amazing chefs talking about their favorite foods to toss on the grill.

[culinarycouncil-blog]

Crab Foo Yung by Tom Douglas

Crab Foo Yung

Tom’s favorite brand of Chinese chili paste has Chinese black beans in it, but no English brand name on the label!

4 large eggs

2 teaspoons soy sauce

2 teaspoons mirin (sweet cooking rice wine, such as Kikkoman brand)

½ teaspoon (or to taste) Tabasco

¾ pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet

1 cup shiitake mushrooms, sliced, stems removed

1 cup mung bean sprouts

¼ cup bok choy, thinly sliced

¼ cup scallions, thinly sliced, both white and green parts

About 6 tablespoons peanut or canola oil, as needed

4 lemon wedges 

Tabasco or Chinese hot chili paste

Whisk the eggs with the soy, mirin, and Tabasco in a large bowl until slightly foamy. Stir in the crabmeat, mushrooms, sprouts, bok choy, and scallions. 

Heat 2 large nonstick skillets over medium-high heat with about 3 tablespoons of oil in each one.  When the oil is hot, ladle as many patties as will fit into each pan (about 3 or 4) using a 4-ounce ladle or a ½-cup measuring cup.   Fry the patties until golden brown on both sides and cooked through, about 4 minutes total, turning the heat down as needed.  Use a spatula to turn the patties from side to side a few times while they’re cooking so they don’t get too dark.

Remove the patties from the pan, and drain on paper towels.  If you can’t fit all the patties in the pans at once and need to fry in batches, keep the finished patties warm in a 200° oven while you wipe out the pan with a paper towel, add more oil, and continue to fry the remaining patties.  You should get about 8 Crab Foo Yung.

When all the Crab Foo Yung are cooked, serve them with the lemon wedges and Tabasco or hot chili paste. 

Yields 4 Servings.

Recipe compliments of Tom Douglas.