Recipe - Pan-Fried Crabmeat Cakes

One half pound Bean sprouts
One half cup Bamboo shoots
1 Onion
2 tablespoon Oil
One half pound Lump crabmeat
5 Eggs
1 tablespoon Cornstarch
2 tablespoon Soy sauce
One fourth teaspoon Salt
1 ds Pepper
1 One half tablespoon Oil

1. Blanch bean sprouts. Sliver bamboo shoots and onion.

2. Heat oil. Add vegetables and stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.