Crab
and Asparagus Egg Foo Yung with Yuzu-Basil Salad
Chef
Patricia Yeo of AZ and Pazo - New York, NY
Adapted by StarChefs
Yield: 4-6 servings
Ingredients:
For Egg Foo Yung:
- 1 Tablespoon plus 4 teaspoons canola oil
- 1 clove garlic, minced
- 1 cup asparagus, cut into 1-inch lengths and blanched for 3
minutes in boiling water
- 1 cup mushrooms, preferably shiitake, thinly sliced
- 12 eggs
- 1 cup lump crabmeat, picked over for bits of shell and cartilege
- 1 teaspoon fish sauce
- Kosher salt and freshly ground black pepper, to taste
Egg Foo Yung:
- ½ cup yuzu juice (see above) or 2 tablespoons each fresh
lemon juice, lime juice, orange
- juice, and grapefruit juice
- 1 shallot, minced
- 2 tablespoons Dijon mustard, or less to taste
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Leaves of 1 medium bunch basil (don't use very large leaves,
or ones with black spots)
- 6 to 8 cups mixed salad greens, such as Boston, watercress,
or other mild greens
For Egg Foo Yung:
Heat 1 tablespoon of the oil in a large nonstick skillet over high
heat. Add the garlic, mushrooms, and asparagus and cook, stirring,
until fragrant and golden, about 5 minutes. Transfer to a large
bowl and wipe out the pan.
When the mushroom mixture is almost cooled to room temperature,
lightly beat the eggs together. Add to the mushroom mixture along
with the crabmeat, fish sauce, and salt and pepper to taste. Mix
well.
Heat the oven to 400 degrees (or, if your broiler is in the oven,
heat it to medium-high). Heat 1 teaspoon of the remaining oil in
the skillet over high heat. Pour in half of the egg mixture (make
sure you get half of the "goodies" on the bottom) and
immediately reduce the heat to low and cook without disturbing for
4 to 5 minutes. Transfer the pan to the top rack of the oven and
cook 3 minutes more, until the egg is puffed and set (this will
take less time under the broiler). Slide the frittata out of the
pan onto a plate and set aside. Repeat with the remaining egg mixture
and oil.
For Yuzu-Basil Salad: Whisk the citrus juice, shallot,
and mustard together. Whisk in the oil, and add salt and pepper
to taste.
Just before serving, whisk the dressing together and pour a few
tablespoons over the basil and greens. Toss to coat and taste. Add
more dressing as needed.
Serve the Egg Foo Yung warm or at room temperature, cut into wedges,
with the Yuzu-Basil Salad.
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