Side Pannel
Pan-Fried Crabmeat Cakes
Ingredients List
- 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
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.)
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.)
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