Pan-fried Crabmeat Cakes
| 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 | T | Oil |
| 1/2 | lb | Lump crabmeat |
| 5 | Eggs | |
| 1 | T | Cornstarch |
| 2 | T | Soy sauce |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 1 1/2 | T | Oil |
INSTRUCTIONS
Blanch bean sprouts. Sliver bamboo shoots and onion. Heat oil. Add vegetables and stir-fry about 1 minute. Transfer to a deep bowl. Pick over and mince crabmeat; add to vegetables. Beat eggs and add along with cornstarch, soy sauce, salt and pepper. Mix well to blend. Heat remaining oil. Add crabmeat mixture about 2 tablespoons at a time, dropping it like pancake batter to form thin cakes. 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: For the bean sprouts, substitute shredded celery. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 163
Total Fat: 18.3g
Cholesterol: 232.5mg
Sodium: 642.8mg
Potassium: 216.1mg
Carbohydrates: 8.4g
Fiber: 1.3g
Sugar: 3.6g
Protein: 10g