| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Eggs |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”