A seafood variation on the typical Chinese fave Egg Foo Yung... makes a great summer main dish or make 'em smaller for a killer app.

Ingredients:

• - 5 large eggs
• - 1/2 teaspoon Iguana Red Cayenne Pepper Sauce (or more if you want to kick it up)
• - 2 teaspoons mirin
• - 2 teaspoons soy sauce
• - 3/4+ pound crabmeat- drained (blue or dungeness)
• - 1 cup bean sprouts (mung bean sprouts if you’re a bit granolaish)
• - 1 cup sliced mushrooms (use shitakes if you wanna get fancy)
• - 1/4 cup thin sliced scallions (slice both green & white sections)
• - 1/4 cup thin julienned celery
• - 1/4 cup thin julienned baby carrots
• - 6 tablespoons peanut oil
• - Lime & lemon wedges
• - BeeSting Honey & Habanero Pepper Sauce

Directions:

Preheat a saute pan on medium heat & cook garlic in the olive oil for 30 seconds, add chicken cubes, pinch of rosemary, and salt & pepper to taste, and continue to saute until chicken is cooked. Remove from heat... Fill chicken cubes into tortillas in a line below center from l to r to within 1” of ends, slather with Smoky Iguana Chipotle Pepper Sauce. Layer the lettuce & tomato on top of the line of chicken, add salt & pepper to taste. Fold over the ends of the tortilla onto your perfect line of goodies to prevent it from sploshing out the ends and roll it up. Enjoy with... you guessed it Dr. Science, cold beer!