Cantonese Crab Scrambled Egg

Written by Jonny
4 Servings (People)

This crabmeat scramble will look right at home in a Cantonese home cooked meal. Simple and fresh ingredients, cooked in a fuss-free way. These are ingredients that already bring a lot of flavor and need very little seasoning, if any at all. Serve this with a little bit red or black Chinese vinegar to help cut through that rich and sweet crab taste.

Serves 4-6 as a dish


  • Harbor Seafood Special Crabmeat - Whole 1lb Tin, drained
  • US Eggs - 6-8 pieces (depending on how much you like eggs!), lightly whisked
  • Scallion or Spring Onion - 1 medium bunch, finely chopped
  • Corn / Vegetable Oil - 3 Tablespoons
  • Salt & White Pepper - For seasoning
  • Optional Enhancement: Adding 1 sprig of roughly chopped coriander and a small bunch of bean sprouts for that extra crunch and flavor


1) Add 2 tablespoon of the vegetable oil, along with a pinch of salt and white pepper into the whisked eggs, and continue to whisk until air bubbles in the mixture form.

2) In a large pan on medium heat, fry the scallion with the remaining vegetable oil until they soften (Optional: gently fry the bean sprouts with the scallions), then remove from heat.

3) In a large bowl, mix together the crabmeat, whisked eggs and scallions (Optional: also add the cooked bean sprouts here).


4) In the same pan used in step 2, on medium heat, begin cooking the egg mixture. Allow the mixture to set and develop a subtle crust before flipping over the eggs in clusters.

5) Cook and occasionally flip until your desired egg doneness depending whether you want creamier or more cooked eggs.

6) Serve in a large bowl (Optional: Sprinkle chopped coriander on top)

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