Pan-fried crabmeat cakes

4 Servings

Ingredients

Quantity Ingredient
½ pounds Bean sprouts
½ cup Bamboo shoots
1 Onion
2 tablespoons Oil
½ pounds Lump crabmeat
5 Eggs
1 tablespoon Cornstarch
2 tablespoons Soy sauce
¼ teaspoon Salt
1 dash Pepper
1½ tablespoon Oil

Directions

1. Blanch bean sprouts. Sliver bamboo shoots and onion.

2. Heat oil. Add vegetables and stir-fry about 1 minute. Transfer to a deep bowl.

3. Pick over and mince crabmeat; add to vegetables. Beat eggs and add along with cornstarch, soy sauce, salt and pepper. Mix well to blend.

4. Heat remaining oil. Add crabmeat mixture about 2 tablespoons at a time, dropping it like pancake batter to form thin cakes.

5. Brown cakes lightly on one side; turn with a spatula and brown on the other. Repeat (adding more oil as needed) until crabmeat mixture is used up. Keep cakes warm until ready to serve. VARIATIONS: 1. For the bean sprouts, substitute shredded celery.

2. Mince the vegetables and, add directly to the crabmeat. (Omit step 2.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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