Pan-Fried Crabmeat Cakes
Yield: 4 Servings

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

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.)