Pan-Fried Crabmeat Cakes Recipe

Free Recipe Pan-Fried Crabmeat Cakes

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Pan-Fried Crabmeat Cakes Recipe

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

Pan-Fried Crabmeat Cakes Preparation

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.

Cooking Temperature:

Recipe Serves: 4

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