Title: Pan-Fried Crabmeat Cakes
Categories: Seafood
Yield: 4 Servings

1/2 lb Bean sprouts
1/2 c Bamboo shoots
1 Onion
2 tb Oil
1/2 lb Lump crabmeat
5 Eggs
1 tb Cornstarch
2 tb Soy sauce
1/4 ts Salt
1 ds Pepper
1 1/2 tb Oil

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.