Asian Home Recipe

Crab Meat Fu Yung Style Recipe

Ingredients :

275 g

3 tablespoons

2 tablespoons

1 tablespoon

1 tablespoon

1 tablespoon


1 teaspoon

2 cloves

1 slice


2 large

3 tablespoons

Crab meat


Rice wine or dry sherry

Soy sauce



Egg whites


Garlic, finely chopped

Ginger root, peeled and finely chopped

Spring onions (scallions), finely chopped

Crab shells or 4 small ones


Method :
  • Warm up about 2 tablespoons lard.

  • Fry about half of the finely chopped ginger root and onions followed by the crab meat.

  • Add rice wine or sherry, continue stirring until all the liquid has evaporated.

  • Then put the crab meat into the empty shells.

  • Beat the egg whites with salt and a little water until foamy.

  • Pour on top of the crab meat and steam the stuffed shells vigorously for 6 minutes.

  • By then, the egg whites will have become solid.

  • Remove and place them on a long serving dish.

  • Heat the last tablespoon lard.

  • Add the finely chopped garlic together with the remaining onion and ginger root, followed by soy sauce, vinegar, sugar and stock.

  • When it starts to bubble, add the cornflour mixed with a little cold water.

  • When it is smooth and thickened, pour it over the crab meat and serve.

Note : Ideally, you should use freshwater crabs as their meat is much more delicate, but they are very hard to obtain in the West.


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